GARLIC PUREE

MAKES ABOUT ½ CUP

THIS BLANCHING PROCESS is repetitive but easy and is guaranteed to remove garlic’s bitterness and amplify its sweetness. Garlic Puree can add body and shine to so many dishes.

½ cup cloves garlic (about 20)

1 cup whole milk

Salt

Put the garlic in a small saucepan and add enough cold water to cover. Bring to a boil, then drain the garlic. Return the garlic to the pan, cover with cold water, and repeat the process five more times. (Sounds tedious, but it’s not!)

After the last draining, return the garlic to the pan, add the milk and a pinch of salt. Bring to a simmer and cook until the garlic is soft, about 15 minutes.

Transfer the garlic to a blender and process with just enough of the milk to create a satiny light puree. Cool and refrigerate up to 5 days.