Wild Garlic Purée

Preparation info
    • Difficulty


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By Sat Bains

Published 2012

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For the Wild Garlic Purée

  • 200 g wild garlic
  • fine salt to taste


Blanch the wild garlic in plenty of boiling salted water for 1 minute or until very tender. Place in an ice bath to stop the cooking process. Remove from the iced water and squeeze out any excess liquid. Place in a blender and purée until smooth. Pass through a chinoise and season with a little salt. Store in an airtight container until needed.