How to make it

  • Bake garlic heads for an hour, uncovered in an oven preheated to 350° F.
  • Cool, peel or squeeze the garlic cloves into a small bowl, mash into a puree.
  • In a stock pot, sauté leeks and mushrooms in olive oil until tender, add wine, continue cooking until reduced to 1/3.
  • Add potatoes, stock, garlic purée, saffron, bay leaf, thyme and a few grindings of black or white pepper.
  • Stir, simmer over medium heat until the potatoes are tender.
  • Top with fresh parsley.
  • Delicious with crusty peasant bread and a chilled Sauvignon Blanc.

Reviews & Comments 4

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  • uhannigan 10 years ago
    Very nice. You can almost taste this dish by just reading the recipe. One of my cooking mottos is "you can never have too much garlic."
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  • debra47 10 years ago
    I love leeks, garlic and mushrooms so this is a great one for me! Will let you know when I make it.
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  • krumkake 10 years ago
    Oh yeah - we'll be making this beloved garlic in soup...yum!
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  • grizzlybear 10 years ago
    Now this is a little off the beatn path.....will give this a try.....have a nice day
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