This is a quick post as this was a quick attempt to finish the garlic we had in hand. We were already leaving the country and were left with, well quite a few bulbs of the stinkers. We peeled all of them and braised them in a little butter. The butter braises and softens the garlic and what we were left it is a non pungent cream spread for breads and pasta.
|We added the stems of the sweet basil. We were going to throw the stems away but throwing them into the braised garlic for a while actually releases the oils in the herb and infuses the garlic.|