Wild garlic cream sauce

Wild garlic cream sauce takes just 10–15 minutes to make, so it is ideal for days when there is little time for cooking but you would still like a home-cooked meal.

Its flavour is mild and creamy, as the cream and seasoning balance the slightly sharper taste of the wild garlic. That is why even people who are not usually fond of wild garlic like this sauce.

Prep Time 5 mins

Cook Time 10 mins

Total Time 15 mins

Cooking Method: boiled, braised

Cuisine: Slovenian

Courses: Sauces

Difficulty: Beginner

Servings: 4

Best Season: Suitable throughout the year

Dietary: gluten-free, vegetarian

Description

A mild, creamy sauce of wild garlic and cream, seasoned with nutmeg and ready in 10–15 minutes. It goes well with pasta, gnocchi, fish or poultry, and even people who are not keen on wild garlic tend to like it.

Ingredients

200 g wild garlic
200 ml cooking cream
to taste salt
to taste pepper
2–3 pinch nutmeg
as needed olive oil (a little)

Method

1
Give the picked wild garlic (you can pick it in advance) a quick rinse under cold water and remove any pine needles, stray leaves and other debris, as well as any poor leaves. Drain the wild garlic as well as you can and shake off the water, then cut it into large pieces.
2
Heat the olive oil and briefly fry the wild garlic in it. Lower the heat, cover the pan and let the wild garlic steam for a minute or two, just until it wilts.
3
Add the cooking cream, salt, pepper and nutmeg. Stir and bring to the boil, then lower the heat and simmer, half covered, for another 1–2 minutes.
4
Purée the sauce with a stick blender and return it to the hob just long enough to bring it back to the boil. The sauce is ready.

Note

Serve the sauce with pasta, gnocchi, svaljki (Slovenian rolled potato dumplings) or tortellini; it also goes well with fish, turkey and chicken.
You can also pour it over rice, buckwheat groats or even polenta.
The wild garlic can be picked in advance.