4 large potatoes, peeled and cut into chunks
3 large carrots, cut into chuncks
3 heads of garlic, separated
1/4 cup olive oil
1 tspn cracked black pepper
1 medium onion, peeled and sliced
2 cups water
2 cups vegetable stock
Pre-heat oven to 120c. Place garlic, oil and pepper in a small baking dish and cover. Bake for about 2 hours, or until garlic is soft.
Place a small amount of oil in a large pot, heat, add onions and fry until soft. Add potato and carrots and coat in onion mixture. Add water and stock. Cover, bring to the boil, simmer until vegetables are soft. Stir through garlic flesh.
Blend in blender until smooth. Cream can be added just before serving if you like.
This recipe sounded very interesting, untill I got to the part where you need to bake the garlic in the oven for 2 hours - sadly, not very energy efficient...
ReplyDeleteThen just leave it out, or alternatively you could roast it over a fire. It may not take two hours in all ovens to get to the desired point of softness.
ReplyDeletePerhaps crush the garlic and put in the pan the same time as the onion. Then reserve and mix through at the end.
A.