Advertisement
Purée d’Ail
- Makes about
600 ml
- Difficulty
Easy
Published 1991
The best garlic for making this very good purée is 2-3 months old with fat, juicy cloves. Serve the purée, at room temperature, with grilled meat.
Ingredients
4 largeheads 450 g 1 lb - <
Method
Peel the cloves of garlic, cut each in half and, if necessary, remove the green growing shoot in the centre. Roughly chop the garlic. Cook, covered, in the salted water with the bay leaves for 8-12 minutes or until tender. Remove from the heat, discard the bay leaves and strain the garlic into a food processor, reserving the cooking liquor and adding it as necessary to make a smooth purée. Then
Become a Premium Member to access this recipe
Unlimited, ad-free access to hundreds of the world’s best cookbooks
Over 150,000 recipes with thousands more added every month
Recommended by leading chefs and food writers
Powerful search filters to match your tastes
Create collections and add reviews or private notes to any recipe
Swipe to browse each cookbook from cover-to-cover
Manage your subscription via the My Membership page
Already a member?
Part of
Advertisement
Advertisement
No reviews for this recipe