This is a delicate and mildly sweet purée. Many people like garlic but find it too strong or can't digest it well. This recipe is a good way to incorporate garlic without all of the downfalls.
Use it as a base for sauces and dressings, in purées, or as a seasoning for any dish you like.
Remove the top ⅓ of 4 heads of garlic
Place the garlic in a pot with cold water and bring to a boil on high heat
Drain and discard the water. Add new water and the garlic back to the pot. Repeat the process 3 times until the garlic is tender
Squeeze the garlic cloves out of the heads
Transfer to a blender
Add 1 cup of heavy cream and salt to taste. Blend until the the garlic is smooth and creamy. The Garlic Purée is ready
Store the Garlic Purée in the refrigerator and add it to anything you want!
Yield 1 cup
Whole Garlic4 heads
Heavy Cream1 cup