ROASTED GARLIC PUREE
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
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
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
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
GARLIC PURéE
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
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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