Green Garlic Puree

Contributed by: Chef David Coleman

Green Garlic Puree

Recipe type: Yield: 10 Prep time: Cook time: Total time:

Apply Green garlic puree generously to fish, chicken, pasta, or vegetables and enjoy. – Chef David Coleman – Great Taste Recipes


3 Green garlic – stem and clove attached
1 1/2 C Milk
Salt – to taste
Tiny amount cayenne and lime


  1. Separate green from the white and discard any brown parts of the garlic.
  2. Chop the white garlic parts into small pieces and allow to simmer in milk for about 45 minutes or until soft, being careful not to over reduce; cool.
  3. Chop the green tops into a medium dice and place into boiling water for no more than 2 minutes, remove and place into ice water immediately; drain when cool removing all excess water.
  4. Combine greens, half of milk and garlic whites in blender and puree.
  5. Add remaining milk gradually as needed.
  6. (Note: you cannot remove milk after you have begin puree, consistency of your puree is dependent on this).
  7. Pass mixture through a tamis and season to taste with salt, cayenne and lime.

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