Best Julia Childs Easy Peel Garlic Recipes

JULIA CHILD'S EASY PEEL GARLIC

Steps:

• Remove all the cloves of garlic from the head.
• Take a smallish saucepan and heat to boiling about a cup or two of water; add the cloves of garlic and simmer for 1 minute.
• Drain the water and peel the garlic (which should be softish and should peel easily) - peeling an entire head can take about 5+ minutes, depending on how accustomed you are to doing it.
• Use in whatever recipe(s) you'd like!
• You can store the peeled garlic in an airtight container in the refrigerator for up to two days.
• Note: you can, of course, even do a single clove in this manner - I just like to do a bunch at a time.

JULIA CHILD BRAISED GARLIC CLOVES SIMMERED IN CREAM

Steps:

• Separate the garlic cloves from the head.
• Take a smallish saucepan and heat to boiling about a cup of water; add the cloves of garlic and simmer for about 1 minute- drain, peel the garlic (which should be softish and should peel easily) and set aside.
• Melt the butter in the saucepan; add back in the peeled garlic and sauté over low for 10 to 15 minutes, until they're a creamy yellow color and are very tender.
• Add the cream to the saucepan, as well as the salt and a bit of freshly ground white pepper, and simmer over low for 5 to 10 minutes until garlic is"meltingly tender".
• Notes: These can be used in many recipes, such as mashed potatoes, in a creamy pasta sauce, over sautéed spinach, or just snack on them all by themselves!

JULIA CHILD'S ASPARAGUS SIMMERED IN ONIONS, GARLIC, AND LEMON

Steps:

• Before peeling asparagus, start on the marinade. In a heavy saucepan, cook onions slowly in the olive oil with garlic, zest, herbs, and bay leaf. When tender (about 10 minutes), add peppercorns, wine, lemon juice, water, and salt. Cover and simmer slowly for about 20 minutes.
• Peel asparagus. Lay in a flameproof casserole dish and pour marinade over so asparagus is just covered with liquid (more water may be added if needed). Bring to a boil, cover, and simmer slowly for 20 minutes, or until asparagus is tender. Take out asparagus and arrange on serving platter. Boil down the cooking liquid until lightly syrupy and spoon over the asparagus. Sprinkle with parsley.

JULIA CHILD'S GARLIC MASHED POTATOES RECIPE - (4/5)

Steps:

• Boil garlic in 1 quart saucepan of water 2 minutes; drain and peel. Melt 4 Tbsp of butter in a 4 quart saucepan over medium heat. Cook garlic until soft, 15-20 minutes. Stir in flour; cook 2 minutes. Stir in milk; cook until thickened, 3-4 minutes. Transfer to a blender; purée into a smooth sauce. Cook potatoes in salted boiling water until tender, about 15 minutes; drain and pass through a potato ricer back into the pan. Stir in remaining butter, reserved sauce, the cream, parsley, salt, and pepper; cook 2 minutes more.