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For best results, the parsley must be perfectly cooked in boiling water before being blended. Mix the parsley cream in a blender, but do not over-blend. (For the best flavor the parsley should not be completely reduced to a purée.) The garlic oil provides garlic flavor but is more easily digestible than fresh garlic.
The night before, peel the garliccloves and place in a small bottle. Cover with peanut oil. Let stand for 24 hours: this will become the garlic oil used to season the cream.
2
Remove the stems from the parsley and wash the leaves thoroughly. Cook the parsley in boiling salted water until no longer crunchy, and refresh immediately in ice water.
3
Drain the parsley leaves, form into a ball and squeeze out all the water. Refrigerate until needed.
4
Finishing
5
Bring the cream to a boil in a saucepan. Stir the parsley in with a fork.
6
Cook for 2-3 minutes over low heat, then add the butter, stirring constantly. Add a few drops of the garlicoil and season to taste.
Prep time 
