1. Preheat oven to 400 degrees F. 2. Roast garlic by slicing off the top of the whole head. Place in the center of a 8”X12” piece of aluminum foil. Drizzle a teaspoon or so of olive oil over the sliced area. Bring the corners of the foil up together and gather them up into a cone. Place in oven for 30 minutes. Remove and let cool. Simply squeeze the roasted garlic cloves or pulp out of the garlic head and reserve for remainder of the recipe. 3. Preheat a 4 qt sauce pan over medium heat. Saute diced onions in whole butter until the onions turn translucent, but not brown. Add marsala and cook for 3 minutes. Add remaining ingredients except heavy cream. Bring to simmer and cook for 30 minutes or until vegetables are very soft. 4. Remove from heat. Remove star anise and bay leaf and blend with a hand blender until smooth. Strain through a fine meshed strainer. Season with salt and white pepper to desired taste. Place back into sauce pot and keep warm. 5. Just before serving, add heavy cream and stir until incorporated. Adjust seasoning if necessary. 6. Serve garnished with a nice extra virgin olive oil, sliced truffles, sliced chives, sourdough croutons or crostini, a dollup of crème fraiche or a drizzle of white truffle oil. 7. Enjoy! ---------------------------------------------------------------------------
Nutrition
Ingredients
