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Garlic Cloves Braised In Cream
1 Bulb garlic cloves -- peeled
1 tb Butter
1/2 c 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.
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