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A creamy sauce for vegetables & pulses


  • 150 g raw quince
  • 50 g olive oil
  • 4 garlic cloves
  • 1/2 tsp salt


  • Scrub & rinse quince, cut into pieces (with the skin). Boil for 15 mins in a litre of water. Mix all the ingredients together in a blender. Basil or Parsley can also be added at the end.