garlic puree

Roasted Garlic from Delish.com is great on hummus, toast, and more!

How To Roast Garlic

head garlic

olive oil

Kosher salt

black pepper

Last time I used white truffle oil instead of olive oil...to die for!

Used a muffin tin and baked for 1 hr..Perfect!

I had to roast longer than 40 minutes. I roasted for an hour and used it to spread on flatbread pizza, before I put the sauce on it.

I’m roasting some right now, hoping without aluminum foil it still turns out. Using a glass baking dish, I sliced the top off of two cloves, drizzled heavily with EVOO, salted and peppered liberally. I’ve roasted whole cloves of garlic before and love the sweet pungency they offer to any dish, especially potatoes or veggies. The consistency is creamy, silken and unlike anything else. I’m planning on taking the roasted garlic, mashing it up with some EVOO and coating some asparagus spears in it then roasting in oven for 15-20 minutes. I usually prepare my asparagus with honey, shallots and olive oil but my grocery store didn’t have any shallots so I thought roasted garlic would make a great sub.

Lots of great ideas on prepping roasted garlic. I remove the outer skins, cut off the tops of each clove and use a finger to spread a bit of olive oil over the cut top. I use a small enameled cast iron Dutch oven to roast the garlic in which works out great, no need to introduce aluminum foil into the process and can fit about six heads into the Dutch oven. Takes about 40-45 minutes. Once they are roasted and can handle, I gently squeeze the cloves out so they remain intact, freeze them on a cookie sheet and then put them into a Ziploc. Great for adding into recipes or popping into your mouth as frozen garlic candies.  :)

I made them and absolutely loved that recipe!

This was what we were looking for. Easy to do and great to eat on toast,with steak. I can think of so many things. Thanks. Wonderful

After the garlic heads are roasted, use a cleaver and squeeze out the garlic onto food grade cutting board. Then scoop up the garlic contents and place into a mixing bowl.  Blend with additional butter and oil to desired consistency and viscosity.  Pepper and salt to taste.  Spread on toasted, sliced wafers of buttered French rustic baguette bread. I use gourmet white ground pepper because of the extra pungency and brighter taste.

Made this three times already. Each time I used a different oil like coconut, olive, or avocado. Both tasted great. I also added a little branch of rosemary right in the middle. In my Breville oven, it takes about 1 whole hour to bake but comes out buttery and tastes like candy! Thank you!

I am cooking ham and Beans with garlic and 'm roasting the garlic as I write this review, and so far the aroma is incredible

i really love it melts in your mouth with steak

Definitely needs more than 40 minutes in the oven to get a spreadable consistency, but the taste is excellent!!

Calling all garlic lovers!!  This Stove-top roasted garlic puree and roasted garlic oil is bound to hit the mark. A simple gluten-free, paleo and vegan ingredient to add flavor to seasonal vegetables.

stove-top roasted garlic

water

avocado canola oil

Place garlic in a medium heat-proof bowl. Pour boiling water over the garlic and let sit until about room temperature and the garlic skins are loosened, 40 minutes to 1 hour.

Peel garlic and trim root end from each clove. Transfer the garlic to a small heavy-bottomed saucepan and add avocado or canola oil and olive oil. Place over medium-low heat and bring to a gentle simmer. Reduce heat to low and continue cooking very gently, pulling pot to edge of burner to keep heat low enough if necessary to prevent the mixture from boiling, until the garlic is very soft when pricked with a fork and golden brown, 40 to 50 minutes.

Cool completely. Strain garlic, reserving oil, and puree the garlic. Store in separate covered containers in the fridge for up to two weeks. Bring oil to room temperature before using if it becomes solid in the refrigerator.

Is it wrong that am mashing the roasted garlic with some salt and eating it straight away?! Love roasted garlic!

Learn how to freeze garlic to preserve it for longer and use it in your recipes! Freeze the whole bulb, cloves, peeled, chopped, or pureed garlic!

How to Freeze garlic (whole, peeled, pureed)

garlic heads (or as much/little as you want)

Peel the garlic using one of these methods. Then add to a high-speed blender or food processor and blend into a paste (optionally add oil and salt like I have for this garlic paste).

Add the garlic puree in 1 tsp portions to a small ice-cube tray or in small mounds on a cookie tray and cover with cling film to avoid freezer burn. Alternatively, transfer to a freezer-safe bag and spread into a thin layer.  Note: It&#039;s important to freeze the garlic puree as soon as possible when combining it with oil to decrease the risk of botulism.

Freeze until fairly solid then transfer the cubes/mounds to a freezer-safe bag or container. You can use this directly from frozen, adding as many cubes/mounds as needed (or break off a piece from the bag) to a hot pan, sauces, etc. (no need to thaw!)

To Freeze Garlic Puree

You can freeze the peeled or unpeeled garlic. I prefer to separate mine first into cloves, for ease of use when I need to use them.

If you're using the whole bulb, clean it/them first if needed.

Then transfer the whole bulb or peeled/unpeeled cloves to a freezer-safe bag or container.

Upon thawing, you can peel and slice them immediately or wait for them to thaw slightly to smash/mince them (speed up this process by placing them in some hot water).

To Freeze Whole Bulbs Or Cloves

Frozen garlic can be stored for up to 6 months. However, I aim to use it within 3-4 months for the best flavor. Note: The texture of the frozen garlic cloves will change and become more spongy. However, this actually helps it to cook faster!

The Shelf Life

Learn how to make your own garlic paste at home from scratch in simple steps. My cooking mantra has always been if in doubt add garlic, paprika and a pinch of salt. Trust me it works all the time, this cooking condiment will never let you down especially when it is used fresh in dishes.

How To Make Garlic Paste

garlic bulbs

Salt (this is optional)

Peel the garlic if you haven’t already. Press the garlic bulb with the back of your palm to break it up, then remove the outer paper. Use your fingers to separate the cloves and peel the paper off it

Add the garlic cloves to a blender/food processor, add a little oil and process until puree or paste-like. You can also process it minced if that is how you like it. The whole process should take about 30 seconds to 1 minute depending on the quantity you are making.

Top 4 garlic puree recipes from across the web

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Top Tags

How To Roast Garlic

stove-top roasted garlic

How to Freeze garlic (whole, peeled...

How To Make Garlic Paste

Top 4 garlic puree recipes from across the web

The most viewed garlic puree recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

How To Roast Garlic

stove-top roasted garlic

How to Freeze garlic (whole, peeled...

How To Make Garlic Paste

The most viewed garlic puree recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine