Pureed Garlic Recipes

GARLIC PUREE

Steps:

• Preheat oven to 300 degrees. Mix together canola and olive oil; set aside.
• Place garlic cloves in an ovenproof heavy-bottomed saucepan or Dutch-oven with a lid. Add bay leaf, a scant tablespoon salt, and peppercorns. Add enough of the oil mixture to barely cover.
• Cover pan and transfer to oven. Cook until garlic is pale golden and very tender, 1 hour to 1 hour and 15 minutes. Remove from oven and let cool to room temperature.
• Using a slotted spoon, transfer garlic cloves to a cutting board or the bowl of a small food processor, reserving oil; finely chop or process until pureed. Transfer to a bowl and add just enough reserved oil to cover. Keep refrigerated, up to 3 days.

PUREED GARLIC

Steps:

• Place the garlic cloves in the bowl of a food processor. Process until chopped to desired size, rough or fine. Transfer pureed garlic to an airtight glass or plastic jar, and cover it with olive oil. Store in the refrigerator.

ROASTED GARLIC

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Arrange heads of garlic on a baking sheet. Sprinkle garlic with olive oil. Bake for 40 minutes to 1 hour, when the garlic is soft and squeezable, it is ready. Remove, let cool, and serve.

ROASTED GARLIC PUREE

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.

PUREED GARLIC POTATOES

Steps:

• Peel the potatoes and cut them crosswise into 3/4-inch cubes. Put the pieces in a saucepan and add water to cover. Add salt and the garlic.
• Bring to a boil and simmer 15 minutes or until the potatoes are tender. Do not overcook. Drain the potatoes and garlic and put them through a food mill or potato masher, then back in the saucepan.
• Meanwhile, heat the milk and add the butter to the milk. Blend well with a wooden spatula. Add the milk and butter mixture, a little at a time, to the potato mixture. Add the parsley, pepper, nutmeg and salt. Blend well. Keep warm until ready to serve.

GARLIC CONFIT PURéE

Steps:

• Bring 2 cups water, garlic, and 1 teaspoon sea salt to a boil in a 1 1/2-quart saucepan, then drain in a colander. Blanch garlic in same manner 2 more times. Dry pan well with paper towels, then add garlic and cover with duck fat. Simmer, uncovered, until garlic is very tender, about 5 minutes. Drain garlic in a sieve set over a bowl, reserving fat, and purée garlic in a food processor to make confit. Cool completely before putting in cavities of squabs.

ONION-GARLIC PUREE

Steps:

• Combine the onion, garlic, and water in a microwave-safe bowl. Season with salt and pepper to taste. Cover the bowl tightly with plastic wrap, and microwave on high for 10 minutes.
• Pour the mixture into a blender and blend until it is completely smooth. Season with salt and pepper to taste, if desired. Store in a covered container in the refrigerator for up to 72 hours.
• Fat: NA (before), 0.3g (after)
• Calories: NA (before), 85 (after)
• Protein: 3g
• Carbohydrates: 19g
• Cholesterol: 0mg
• Fiber: 3g
• Sodium: 594mg

CARROT PUREE

Steps:

• In a Dutch oven, heat oil over medium heat. Add carrots and shallots; cook and stir 12-15 minutes or until carrots are crisp-tender. Stir in garlic and thyme; cook 1 minute longer. Add water to cover carrots; bring to a boil. Reduce heat; simmer, uncovered, 20-25 minutes or until carrots are very tender., Drain; cool slightly. Place carrot mixture, salt and pepper in a food processor; process until smooth.