Garlic puree
Published by Julia Arman le 25 mars, 2016 - 16:24
A very useful 'ready-to-use' base, to be kept in the fridge, to flavour sauces and dishes. Garlic thus crushed, degermed, gives off a very pronounced aroma.
Ingredients
- at least two heads of garlic
- quality oil
Tools
- crusher cone
- tip: none
Recipe
- Peel the cloves and cut them in half to remove the germ. This step is essential, otherwise the puree will quickly turn because of the germ, and it will become fluorescent green!
- Then pass the peeled and degermed garlic through the extractor fitted with the crushing cone.
- Collect the puree in a container with a tight-fitting lid and mix in a little oil. Store in the refrigerator
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