Garlic Cloves Braised in Cream


1 bulb garlic cloves, peeled
1 tablespoon butter
dash salt
1/2 cup heavy cream

Simmer a head of peeled garlic cloves in a small saucepan with a
tablespoon of butter and a sprinkling of salt and pepper for 10 to 15
minutes, until very tender and colored no more than a buttery yellow. Pour
in 1/2 cup of heavy cream and simmer again over low heat for 5 minutes or
so. Mash the garlic into the cream with a fork, and use in mashed
potatoes, sauces, and soups.

NOTES: To peel lots of garlic cloves: Put cloves in boiling water for 30
seconds, then plunge into ice water. the skins will slip off

Source: Cooking with Master Chefs by Julia Child



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