Recipe taken from the book « Le Meilleur de l’Ail Blanc de Lomagne » by Michèle Villemur.
-100g of peeled white garlic cloves
-30g of peeled and boiled potatoes
-5g of salt
-20cl of sunflower oil
-juice of 1 lemon
- Mix the garlic.
- Add the potatoes and the salt.
- Mix again while pouring the oil slowly. When it becomes creamy, pour the lemon juice.
This cream goes well with grilled meat, chicken et other roasted delicacies.