Place 12 cloves garlic and 1/4 cup olive oil in an oven proof dish, cover with aluminum foil and bake until tender, about 20-25 minutes.
Remove from oven when soft an set aside to cool.
Pound 6-8 leaves fresh mint in a mortar and pestle until coarsley crushed, add baked garlic, pound to combine, then add to 1/2 cup crème fraîsche or rich sour cream. Season with kosher salt and freshly ground black pepper and refrigerate until ready to serve.
Green Beans and Peas
Heat 2 tbsp butter in medium skillet over low heat and add 1/2 medium onion, finely sliced and 1 clove garlic, finely sliced. Sauté until tender. About 5-7 minutes.
Add 1/2 lb green beans, trimmed and 1/2 cup chicken stock and stir to combine. Cover with a lid and cook until the beans are tender, 6-8 minutes.
Add 1 cup peas and stir. Cover with a lid and cook until most of the stock is absorbed, about 5-7 minutes. Season with kosher salt and freshly ground black pepper.
Serving
Serve cooked beans and peas with Garlic Mint Crème Fraîche on the side.
