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Separate Garlic Into Cloves, Blanch, Drain, (Saving Liquid) And Let Cool To The Touch. Peel Garlic. Melt 1 Tablespoon Of Butter In Saute Pan And Saute Garlic Cloves Until Golden About 5 Minutes. Season With Salt And Pepper. Add 1/2 Cup Blanching Liquid And Reduce Heat. Cook Until All Water Has Evaporated. Add Lemon Juice And 1/2 Cup Blanching Liquid. Cook Until It Reduces To 3 Tablespoons. Remove From Heat, Swirl In 2 Tablespoons Of Butter And Set Aside. Grate Potato And Onion. Melt Remaining Butter In Saute Pan. Mix Onion And Potatoes Well, Season With Salt And Pepper And Add 1/4 Cup Of The Mixture To The Butter. Flatten To Pancakes. Cook Until Browned On Both Sides. Transfer To Serve Plates. Rewarm Sauce, Spoon Over Pancakes And Serve. Sprinkle With Parsley And Serve.
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