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Sylvia Thompson

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.
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Ingredients Method Notes

Ingredients
  

  • green garlic white parts only
  • butter
  • half & half or cream

Method
 

  1. 1. puree the white parts of the green garlic
  2. 2. cook in butter until softened
  3. 3. thin with a little cream

Notes

Adapted from The Kitchen Garden Cookbook