Garlic Purée Recipes

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GARLIC PASTE



Garlic Paste image

Learn how to make Garlic Paste at home, along with tips and tricks on how to store in the fridge and freezer.

Provided by Aneesha Gupta

Categories     Meal Prep     Spice Blend

Time 15m

Number Of Ingredients 2

1 pound garlic (peeled)
2 tablespoons olive oil (optional)

Steps:

  • Place the garlic head on a cutting board, root side up. Smash it hard, then loosen and separate the cloves.
  • Cut the root tip and and peel the cloves. Skip this step if using store-ready peeled garlic cloves.
  • Add garlic cloves and olive oil to the blender jar and blend for 30-45 seconds to make a smooth paste. Scrape down the sides of the blender jar once in between.
  • Store in airtight containers or mason jars and refrigerate for up to a week. Alternatively, add to ice cube trays, cover and freeze for up to 3 months.

Nutrition Facts : Calories 58 kcal, Carbohydrate 9 g, Protein 2 g, Fat 2 g, SaturatedFat 1 g, Sodium 5 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving

ROASTED GARLIC PUREE



Roasted Garlic Puree image

This is so easy and you can add it to just about anything, especially homemade salad dressing. It only states that it Serves 4-6 wish I knew it in cups. If anyone makes this and would be kind enough to let me know how many cups/or ounces, I would really appreciate it. Thank you :) To have plenty for later use, double or triple the recipe. Pol Martin Cookbook.

Provided by daisygrl64

Categories     Beginner Cook

Time 1h10m

Yield 4-6 serving(s)

Number Of Ingredients 2

10 garlic cloves, unpeeled
2 tablespoons olive oil

Steps:

  • preheat oven to 375*F.
  • wrap garlic cloves in aluminum foil package and cook for 1 hour in oven.
  • remove cloves from foil and peel.
  • puree garlic in food processor, add olive oil and blend until incorporated.
  • store garlic puree in glass jar with tight-fitting lid.
  • refrigerate.
  • use in preparation of sauces or with meats.

ROASTED GARLIC PUREE



Roasted Garlic Puree image

This is fantastic to use as a spread on buttered French bread (slathered with the garlic puree) or to use in salad dressings, or just about what ever you like! I eat this just off of the spoon, it is that good LOL!... I make lots and freeze in 1/2-cup plastic freezer containers.. Delicious! You can double or triple the recipe. Make sure that you purchase and use extra huge garlic bulbs, the smaller ones just are not worth the effort, and take too long to peel.

Provided by Kittencalrecipezazz

Categories     Vegetable

Time 30m

Yield 4 bulbs garlic

Number Of Ingredients 5

4 extra large heads garlic heads
1/4 cup olive oil
1/8-1/4 teaspoon salt
pepper
1 tablespoon lemon juice

Steps:

  • Set oen to 350 degrees.
  • Chop off the bottom of garlic head, and separate into WHOLE cloves.
  • Place the cloves (leaving the skin on) in a shallow 8-inch square baking dish.
  • Drizzle with olive oil.
  • Bake for 20 minutes; cool and drain oil.
  • Remove the skins from the baked cloves (I just squeeze the cloves between my fingers, and the soft garlic just slides right out of the skin).
  • To puree: add all ingredients in a processor and puree for about 30 seconds, or until smooth, scraping sides of processor bowl occasionally.
  • Delicious.

Nutrition Facts : Calories 165, Fat 13.7, SaturatedFat 1.9, Sodium 78.1, Carbohydrate 10.2, Fiber 0.7, Sugar 0.4, Protein 1.9

ROASTED-GARLIC PUREE



Roasted-Garlic Puree image

Mix this puree into risotto, soups, and sauces.

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Gluten-Free Recipes

Yield Makes 1/4 cup

Number Of Ingredients 1

Whole Roasted Garlic, cloves removed

Steps:

  • With a fork, mash garlic cloves in a medium bowl to form a smooth paste.

GARLIC AND ROSEMARY POTATO PUREE



Garlic and Rosemary Potato Puree image

Provided by Martha Stewart

Categories     Food & Cooking     Dinner Recipes     Dinner Side Dishes

Yield Makes 4 cups

Number Of Ingredients 6

Coarse salt and freshly ground white pepper
2 pounds Yukon Gold potatoes, peeled and cut into 2-inch pieces
3/4 cup heavy cream, plus more for reheating (optional)
2 cloves garlic, crushed
1 to 2 tablespoons rosemary leaves (from about 2 sprigs)
1/2 cup (1 stick) unsalted butter

Steps:

  • Fill a large pot with about 2 inches of water and add a pinch of salt. Set steamer basket in pot, making sure water doesn't seep through holes. Bring to a boil, then reduce to a rapid simmer.
  • Add potatoes to steamer basket and steam until tender when pierced with the tip of a paring knife, 25 to 30 minutes.
  • Bring cream, garlic, and rosemary to a simmer in a small pot, then remove from heat and let steep 30 minutes. Strain through a fine sieve. Clean pot, then return cream to pot. Add butter and heat over medium until melted, stirring to combine. Cover and keep warm, either over lowest setting on the stove or in a warm pot.
  • Remove potatoes from steamer basket and while the potatoes are still hot, pass through a ricer or a food mill fitted with a fine disk into a large bowl. Stir in cream mixture and season with salt and pepper. If a finer texture is desired, pass puree through a medium-mesh sieve, pressing on solids with a rubber spatula to extract as much puree as possible. Reheat over medium heat with a little more cream or water if necessary before serving.

GARLIC PURéE



Garlic Purée image

Garlic purée is delicious stirred into mashed potatoes or a soufflé base. It makes a tasty compound butter with a bit of salt and will make a gravy taste sublime.

Yield makes about 1/2 cup

Number Of Ingredients 5

2 heads of garlic
3/4 cup chicken broth or water
1 1/2 tablespoons butter or olive oil
2 to 3 thyme or savory sprigs
A pinch of salt

Steps:

  • Separate into cloves and peel: 2 heads of garlic.
  • If the cloves have started to sprout, cut them in half and remove the sprouting green germ. Put the garlic cloves in a small heavy saucepan. Add: 3/4 cup chicken broth or water, 1 1/2 tablespoons butter or olive oil, 2 to 3 thyme or savory sprigs, A pinch of salt.
  • Bring the liquid to a boil, reduce to a simmer, cover the pan, and cook until the garlic is very tender, 10 to 15 minutes. Check on the simmering garlic now and then and add more chicken broth or water if needed. When the garlic is tender, drain, reserving the liquid. Mash the garlic or pass it through a food mill. Thin the purée with the reserved liquid. Don't toss out any leftover liquid; it is very tasty.
  • This can be made without peeling the garlic. The garlic cloves take a bit longer to cook and must be puréed in a food mill to separate the flesh from the skins.
  • Use 1 cup sliced green garlic instead of garlic cloves. Use 1/2 cup broth or water and cook until tender, about 5 minutes.

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