Print Garlic and onion purée
This is an easy-to-make purée that can be stirred into soups, stews and casseroles to add a good punch of flavour. Or try it as a sauce with roast meat or grilled fish.
Ingredients
- 3 heads garlic
- 350g onions, roughly chopped
- 8 tbsp olive oil
- Salt & pepper
Method
- Separate the cloves of garlic, but do not peel. Place in a heavy-based pan with the onion and olive oil. Cover and stew very gently over a low heat until both garlic and onion are meltingly tender - a good 40 minutes or so.
- Let the mixture cool slightly. Using your hands, squeeze the cooked garlic out of its skins, back into the pan. Liquidize the onions and garlic together, sieve and season. Re-heat when ready to serve.
