2 heads of garlic, separated into
clovers, (if you have a food mill you may leave the skins on,
otherwise remove the skins)
3 cups of vegetable broth
½ tablespoon of extra-virgin olive oil
In a small saucepan, combine the garlic
and the broth. Bring this to the boil then reduce the heat and simmer
for about an hour or until most of the liquid has cooked off.
If the skins are on the cloves, run the
garlic through a food mill and discard the skins. If you have removed
the skins, run the garlic through a sieve.
Put the puree in a small mixing bowl
and blend in the oil.
Serve the puree with your favorite
bread; baguettes, toasted bagels, crackers, or even raw vegetables.
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