| Recipe Name | Roast Garlic Sauce with Saffron |
| Recipe Description | Roast Garlic Sauce with Saffron |
| Instructions | Preheat oven to 200C or 400F (Mk6). Put garlic on aluminium |
| foil and smear lightly with olive oil. Roast at bottom of oven |
| until fragrant & soft (1 hour or so). When cool, slip cloves out |
| of their skins. |
| Put the stock in yourbelnder and add garlic a clove at a time. |
| Add saffron and blend, then leave for at least 30 minutes so |
| the flavours blend. If using cream, add it at the last minute. |
| Utensils |
| Food Category | Sauce |
| Vegetarian |
| Source | Richard Ehrlich, Guardian |
| Time to Prepare | 1.5-2hrs |
| Number of Servings |
| Recipe ingredients: |
| Ingredient | Quantity | Comments |
| Garlic | 1 | head, unpeeled |
| Vegetable stock | 100 | ml (chicken stock in original recipe) |
| Saffron | 1 | large pinch |
| Double cream | 2 | tablespoons (optional) |
| 20 January 1999 | Page 17 of 19 |