“Heavenly sauce for grilled seafood, poultry, or vegetables”
Green Garlic Cream Sauce
Amounts depend on your use, but feel free to make too much - it's a good condiment to have on hand for leftovers.
- green garlic - white parts only
- 1. puree the white parts of the green garlic
- 2. cook in butter until softened
- 3. thin with a little cream
Adapted from The Kitchen Garden Cookbook