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Green Garlic Cream Sauce
Sylvia Thompson
Amounts depend on your use, but feel free to make too much - it's a good condiment to have on hand for leftovers.
Print Recipe
Ingredients
green garlic - white parts only
butter
cream
Instructions
1. puree the white parts of the green garlic
2. cook in butter until softened
3. thin with a little cream
Notes
Adapted from The Kitchen Garden Cookbook