Lemon and Garlic Puree

Name: Lemon and Garlic Puree
Yield: MAKES ABOUT 1 3/4 CUPS
Ingredients: 4 whole garlic heads (separated into unpeeled cloves); 2 cups 1% milk; 1 small thin-skinned organic lemon (thinly sliced, ends and seeds discarded); Fine sea salt

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

By Patricia Wells

January 2001

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Recipe Summary

Yield:

MAKES ABOUT 1 3/4 CUPS

Ingredients

4 whole garlic heads (separated into unpeeled cloves)
2 cups 1% milk
1 small thin-skinned organic lemon (thinly sliced, ends and seeds discarded)
Fine sea salt

Directions

Step 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.

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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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Lemon and Garlic Puree

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Recipe Summary

Ingredients

Directions

Make Ahead

Notes

Serve With

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Lemon and Garlic Puree

Gallery

Recipe Summary

Ingredients

Directions

Make Ahead

Notes

Serve With

Reviews

All Reviews for Lemon and Garlic Puree