1 head
of garlic
45ml/3tbsp olive oil
6 cloves
1 onion, peeled and left whole
1 bay leaf
6 whole peppercorns
300ml/1/2 pint milk (dairy or soya*)
50g/2oz fresh white breadcrumbs
15g/1/2oz butter or vegan margarine*
salt and freshly ground black pepper
grated nutmeg
30ml/2tbsp
cream (optional & omit
for vegans*)
Pre-heat
the oven to 200°C/400°F/Gas
Mark 6.
Break
the garlic into cloves leaving the skin on. Place in a small ovenproof
dish, drizzle with olive oil and bake in the oven for 15-20
minutes, until tender when pierced with a knife. Remove from the oven
and leave to cool.
Stick
the cloves into the onion and place in a saucepan with the bayleaf,
peppercorns and milk (dairy or soya*). Bring to the boil,
then take the pan off the heat and add the breadcrumbs. Stir in the
butter or margarine* and leave to stand for 30 minutes.
Squeeze
the garlic out of their skins and mash until you have a creamy textured
purée.
Remove
the peppercorns, onion and bayleaf from the sauce, and stir in the
creamed garlic.
Season
to taste with salt, pepper and nutmeg and stir in the cream (omit
for vegans*). Re-heat gently to serve.
Tip This sauce can be made in advance and frozen until required.
Recipes
taken from the Vegetarian Society's recipe collection 'Vegetarian Food
for Friends' published by HarperCollins Publishers. © copyright THE VEGETARIAN SOCIETY 1998
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