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Roasted-Garlic Puree

Mix this puree into risotto, soups, and sauces.

  • Yield: Makes 1/4 cup

Source: Martha Stewart Living, February 2004

Ingredients

Directions

  1. With a fork, mash garlic cloves in a medium bowl to form a smooth paste.

Cook's Notes

Refrigerate puree in an airtight container up to one week.

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