How do you store wild garlic puree?

Storage: Keep the puree in an airtight container in the refrigerator. It stays good for up to 2 days. Freezing: You can also freeze the puree. Divide it into portions and store in airtight freezer containers. It stays good for up to 3 months in the freezer. Reheating: Heat the puree in a pan over low heat or in the microwave. Optionally, add a splash of milk to make the puree creamy again.

What does wild garlic puree taste like exactly?

Wild garlic has a delicious, unique flavor that lies between garlic and chives, but much milder and fresher! Because we mix the leaves raw into the warm wild garlic puree, that delightful, aromatic flavor is perfectly preserved without ever becoming overpowering.

Can I make this wild garlic puree in advance and reheat it?

Absolutely! Reheat the puree over low heat while stirring, and optionally add an extra knob of butter or a splash of milk to make it nice and creamy again. Chef's tip: if you only add the finely chopped wild garlic after you have reheated the puree, the wild garlic will retain its beautiful fresh color and flavor!

Wild garlic puree

Favorites

30min

•

Easy

As soon as spring is in the air and the forests start to smell wonderful, I know what time it is: time for wild garlic recipes! This wild cousin of garlic is the star of the season, and believe me, with this creamy wild garlic puree you are guaranteed to impress at the table.

Making recipes with wild garlic is incredibly simple, but the result is pure luxury. We mash floury potatoes and mix in fresh, finely chopped wild garlic and a generous spoonful of sour cream. The result? A delicious potato puree with wild garlic with a subtle, fresh garlic flavor and a beautiful green touch. Truly heavenly with a piece of cod or a juicy roast.

Be sure to try my pasta with wild garlic and wild garlic pesto!

Ingredients

What do you need?

Quantity: 4P

1 kg potatoes, peeled and cut into equal pieces
1 bunch of wild garlic (+/- 100g), leaves and stems
125 g sour cream
A few knobs of butter
Milk (optional: substitute with buttermilk for a fresher puree)