Garlic Purée Recipe
- 2 dozen heads of garlic
- Salt
- 2 to 3 tablespoons olive oil
- Separate the heads into cloves, leave the cloves in their papery husks, and simmer in a pan of water seasoned with 1 teaspoon salt for 30 to 40 minutes, or until very, very soft. Drain, then put through a food mill to extract the soft pulp from the skins. Season the pureé with a touch of salt and mix in the oil. Put in a jar and refrigerate until needed. It will last several weeks, or longer if you cover the top with a thin film of olive oil.
