Wild Garlic Cream

by | May 15, 2021 | Recipes | 0 comments

A quick sauce to use up your remaining wild garlic for the season

This very simple recipe goes really well with pasta or can be used to serve with fish or meat!

aubergine korean

Servings

2

Prep time:

5min

Cook time:

n/a

Difficulty:

Easy

Ingredients

  • 50g-100g Wild Garlic leaves (the amount depends on how strong a taste you want)
  • 1 tbsp Extra Virgin Olive Oil
  • 200ml Double Cream (preferrably extra thick)
  • Salt & Pepper (to taste)

This easy cream will keep for about a week in your fridge. Use it up as a sauce with fish or steak or use it just like you would the wild garlic pesto with pasta.

Step by Step Instructions

Wild Garlic Leaves
Step 1

Chop the garlic leaves roughly (you will be using a food processor)

Chopped Wild Garlic
Step 2

Add the chopped leaves to a food processor, the olive oil, cream and salt and pepper. Mix for about 30s or until everything is combined.

Wild Garlic and Cream
Step 3

Once you have mixed the wild garlic and cream together, you should get a result similar to this:

Wild Garlic Cream
Step 4

As said previously, serve as is as a dip, with fish or meat or mix it in with pasta to give them a greenish color. We served them with pan fried scallops and linguine, the perfect combination!

Let us know in the comments what you paired it with!

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