Wild garlic oil

Wild garlic oil

Total: 1 hr 20 Min. | Active: 20 Min.
vegan, lactose-free, gluten-free
Nutritional value / dl: 825 kcal
, Fat: 90 g
, Carbohydrate: 1 g
, Protein: 2 g

Ingredients

4 dl

Hint:


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettybossi.ch

Wild garlic

200 g wild garlic
water, boiling

Wild garlic oil

4 dl mild olive oil
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Utensils

For one bottle (approx. 350 ml)

How it's done

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Wild garlic

Blanch the wild garlic in boiling water for approx. 30 secs., pour away the water. Drain the wild garlic, dip briefly in ice-cold water, drain, squeeze out well, pat dry, place in a measuring cup.

Wild garlic oil

Add the oil, puree for approx. 3 mins. Pour the oil through a sieve lined with kitchen paper, leave to drain for approx. 1 hr. Pour the wild garlic oil into a clean bottle that has been rinsed with hot water, seal tightly.

Good to know
Storage: Store in a cool, dark place for approx. 1 month. Once opened, store in the fridge.
Tip: Any wild garlic left behind in the sieve can be mixed into pasta or a risotto.

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