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Lemon and Garlic Puree

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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.
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