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    By anncathrin

    Wild garlic oil

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    Wild garlic (ramsons) grows wild in many parts of southern Norway. It has a short season, but once you have made the oil it will keep for several months.

    PREPARATION:

     
    • 1

      Coarsely chop the wild garlic leaves and blend them with the oil until you obtain a smooth mixture. You can either use the blended oil, or you can let it stand until the chopped wild garlic sinks to the bottom and just use the oil with the added taste.

    This entry was posted in Andreas Viestad, Episodes, Recipes by chef, S10 E01 Packed to Go. Bookmark the permalink.
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  • Wild garlic (ramsons) grows wild in many parts of southern Norway. It has a short season, but once you have made the oil it will keep for several months.

    PREPARATION:

     
    • 1

      Coarsely chop the wild garlic leaves and blend them with the oil until you obtain a smooth mixture. You can either use the blended oil, or you can let it stand until the chopped wild garlic sinks to the bottom and just use the oil with the added taste.

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