| Yield 1X: | 16.00 | oz | Allergens: | ||
| Portion: | 0.5 | oz | Garlic, dairy | ||
| Portions: | 32.0 | ||||
| Shelf life: | 1 week | ||||
| Date: | 3.9.19 | ||||
| Prep Recipe Ingredient | 1 | X | 2 | X | 3 | X |
| lb | oz/each | lb | oz/each | lb | oz/each | |
| Green garlic, roots off, cleaned | 2 | 4 | 6 | |||
| Butter | 4.00 | 8.00 | 12.00 |
Carefully measure and prepare all ingredients. Separate the white and green parts of the garlic, then chop as shown.
Heat the butter in a suitable pot, and add the white part of the garlic and a pinch of salt and pepper. Place over medium heat, and cover. Cook until completely soft and beginning to brown. Remove from the heat and cool.
Bring a pot of salted water to a boil, then add the green part of the garlic. Cook until soft, about three minutes, then strain. Allow to cool. Combine both parts in the Vitaprep, and puree smooth.
Transfer to a storage container and cover. Label, date, and initial. Store refrigerated.