This is a nice puree that works great with for instance lamb.
This will make enough for about four persons.
Ingredients for the puree:
2 bulbs of garlic
250 ml double cream
How to make it:
Peel the garlic cloves and put them in a small saucepan. Poor cold water on top to cover the cloves. Put on the hob and bring the water to the boil, let the water boil for about one minute then drain it.
Repeat the same process two times.
After the final draining put the cooked garlic back into the same pan and pour the cream on top. Bring to the boil again and simmer for about 6 minutes or until the cream is reduced by one-third.
Blend the mixture in a blender or food processor to a smooth puree and pass the mixture through a sieve into a clean bowl. Season, to taste, with salt and freshly ground black pepper and set aside.
Labels: condiments, extras, garlic