Garlic Puree

Directions

1. 1
   Separate into cloves and peel: 2 heads of garlic.
2. 2
   If the cloves have started to sprout, cut them in half and remove the sprouting green germ.
3. 3
   Put the garlic cloves in a small heavy saucepan.
4. 4
   Add: 3/4 cup chicken broth or water, 1 1/2 tablespoons butter or olive oil, 2 to 3 thyme or savory sprigs, A pinch of salt.
5. 5
   Bring the liquid to a boil, reduce to a simmer, cover the pan, and cook until the garlic is very tender, 10 to 15 minutes.
6. 6
   Check on the simmering garlic now and then and add more chicken broth or water if needed.
7. 7
   When the garlic is tender, drain, reserving the liquid.
8. 8
   Mash the garlic or pass it through a food mill.
9. 9
   Thin the puree with the reserved liquid.
10. 10
    Dont toss out any leftover liquid; it is very tasty.
11. 11
    This can be made without peeling the garlic.
12. 12
    The garlic cloves take a bit longer to cook and must be pureed in a food mill to separate the flesh from the skins.
13. 13
    Use 1 cup sliced green garlic instead of garlic cloves.
14. 14
    Use 1/2 cup broth or water and cook until tender, about 5 minutes.