4 servings
- 4 Medium to Large Potatoes
- 2 Bulbs of Garlic
- Margarine
- Flour
- Soy Milk
- 3 Leaves Fresh Sage
- Sea Salt
- Olive Oil
Put the garlic bulbs into a fairly large baking tray and cook them in their skins in the over for half an hour at 200 °C (392 F) -It’s probably best to do this while cooking something else in the oven as using it for just two garlic bulbs is a little wasteful!-. In the meantime, clean, peel and slice the potatoes into medium pieces then boil in salted water until just before they turn soft. Take the garlic bulbs and remove the skins then crush the cloves with a pestle and mortar or with a fork. Melt a knob of margarine in a pan, add the garlic and the finely-chopped sage and leave on a gentle heat to infuse for a couple of minutes. Add a couple of tablespoons of flour and mix well with a whisk then add the soya milk a little at a time while continuing to mix well. The mixture should be fluid to start but will thicken. Season and remove from the heat. Put the potatoes on a high heat with a little oil and salt them, once hot enough, serve mixed with the garlic cream.
If the idea of a garlic-based sauce worries you, rest assured that once cooked, the garlic is not so pungent and so will not pose so much of a threat to your social life!
