My F&W
quick save (...)

Lemon and Garlic Puree

  • FAST

This intensely flavored puree is delicious with roast chicken, lamb and fish.

  1. 4 whole garlic heads, separated into unpeeled cloves
  2. 2 cups 1% milk
  3. 1 small thin-skinned organic lemon, thinly sliced, ends and seeds discarded
  4. Fine sea salt
  1. In a small saucepan, simmer the garlic cloves in the milk over low heat until the garlic is soft, about 30 minutes. Strain the garlic, reserving the milk. When cool enough to handle, peel the garlic cloves and put them in a food processor. Add the reserved milk and the lemon slices and puree. Season with salt.
Make Ahead The puree can be refrigerated for 2 days. Bring to room temperature before serving. Notes One Tablespoon Calories 15 kcal, Total Fat 0.2 gm, Saturated Fat 0.1 gm, Protein 1 gm, Carbohydrates 3 gm. Serve With Lemon and Rosemary Chicken.
You Might Also Like


Average Rating



Add A Comment

    Add a Comment

    See our terms
    You must be logged in to comment. or
    The Dish
    Receive delicious recipes and smart wine advice 4x per week in this e-newsletter.
    The Wine List Weekly pairing plus best bottles to buy.
    F&W Daily One sensational dish served fresh every day.
    American Express Publishing ("AEP") may use your email address to send you account updates and offers that may interest you. To learn more about the ways we may use your email address and about your privacy choices, read the AEP Privacy Statement.
    How we use your email address
    Congratulations to Nicholas Elmi, winner of Top Chef: New Orleans, the 11th season of Bravo's Emmy-Award winning, hit reality series.

    Already looking forward to next year (June 19-21, 2015)? Relive your favorite moments from the culinary world's most sensational weekend in the Rocky Mountains.