Title: Garlic Puree
Categories: Condiment Vegetable
Yield: 4 Servings

2	lb	Garlic (about 16 med heads)
1	c	Heavy cream
1	tb	Butter
		Salt and pepper

Peel the garlic and blanch the cloves by placing them in cold water and bringing the water to a boil. Drain the cloves and repeat the blanching procedure another 4 times. Combine the blanched garlic and cream and simmer for about 5 minutes. Add the butter and pure the garlic mixture in a food processor. Add salt and pepper to taste and serve hot as an accompaniment to meat and poultry.

Vincent's Cookbook by Vincent Guerithault ISBN 0-89815-566-5 pg 185

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