Garlic CreamTheWorldWideGourmet.com
Nutritional values
per 100 g
Energy:72.7 kcal
Proteins:1.7 g
Fats:4.1 g
Carbohydrate:8.7 g
Fibers:2.7 g
Sugar:0.1 g
Cholesterol:14.1 mg
Sodium:51 mg
Calcium:59.8 mg
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Confit garlic
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INGREDIENTS
Quantity
Weight/Volume
Unit
Ingredient
*Ingredients
3
heads of garlic
4
bulbs of fennel, quartered
500
ml
heavy cream
15
ml
butter
salt and pepper
METHOD
- melt the fat (preferably butter) in a skillet;
- add the garlic and cook over low heat until soft, without letting it brown;
- add the heavy cream and simmer until the sauce is thickened enough to coat the back of a spoon;
- season with salt and pepper.
- blanch the peeled garlic cloves for 3 minutes in boiling water;
- remove the cloves and blanch again in 300 ml (1 1/4 cups) water until it has evaporated;
- add the cream and purée.
WINE SUGGESTIONS
Zinfandel Rosé
Merlot
Pinot Noir
CHEF'S NOTES
In Provence, instead of studding the Easter leg of lamb with slivers of garlic, it is served with garlic cream. Cooked garlic is mashed and spread on slices of crusty country bread drizzled with a little olive oil. The bread is then browned quickly under the broiler and served with the leg of lamb.
In Italian cooking, garlic cream is excellent on grilled mushrooms, boiled or steamed green beans, fresh pasta, frogs' legs, etc.
