Roasted Garlic Puree Recipes

ROASTED GARLIC PUREE

Steps:

• Preheat the oven to 300 degrees.Place the garlic in a small ovenproof container and pour in the oil. Use additional oil if needed to completely immerse all the garlic cloves. Cover the container with aluminum foil and roast 1 hour, until garlic is soft and light golden brown. Strain the garlic and place in a blender along with 2 tablespoons of the oil. Puree to a smooth consistency, adding a small amount of oil if necessary. Pour into a container and cover the top of the puree with a thin layer of the oil. Cover and store in the refrigerator.Reserve the remaining garlic-infused oil in another container and refrigerate.

ROASTED GARLIC PUREE

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.

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.

MICROWAVE-ROASTED GARLIC

Steps:

• Slice the top off the head of garlic and set aside. Put the trimmed head of garlic in a microwave-safe bowl, add 2 tablespoons water to the bowl, drizzle the olive oil over the garlic and sprinkle with a pinch of salt. Put the reserved top back on the garlic and cover the bowl with a plate. Microwave on medium heat until the garlic is very soft, 8 to 9 minutes. Let cool completely, then squeeze the cloves out of the skins into a separate bowl.

ROASTED-GARLIC PUREE

Steps:

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

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.

TUSCAN BEAN AND ROASTED GARLIC PURéE

Steps:

• Place beans in large pot. Add enough water to cover beans by 2 inches. Soak beans overnight. Drain well.
• Preheat oven to 350°F. Place garlic heads in small dish. Drizzle with 1 tablespoon oil. Wrap dish in foil. Bake until garlic is very tender and golden brown, about 1 hour 15 minutes. Remove garlic from oven. Cool; peel garlic cloves.
• Place beans, 5 cups water, broth, sage, rosemary and 1 tablespoon chopped garlic in large pot. Bring to boil. Reduce heat and simmer uncovered until beans are tender, about 1 hour 20 minutes. Drain beans, reserving cooking liquid.
• Combine beans, roasted garlic, remaining 3 tablespoons oil and lemon juice in processor. Blend until coarse puree forms. Thin to desired consistency with some reserved cooking liquid. Season with salt and pepper.

ROASTED GARLIC-CELERIAC PURéE

Steps:

• Preheat oven to 375°F.
• Place garlic in small baking dish. Drizzle with olive oil and sprinkle with 1 teaspoon salt and 1/8 teaspoon pepper. Cover tightly with foil and roast until golden brown and fragrant, about 50 to 60 minutes. Uncover dish and cool garlic, then squeeze softened cloves into small bowl and set aside.
• In heavy stockpot over moderate heat, heat canola oil. Add celeriac and sauté, stirring frequently, until starting to soften, about 8 minutes. Add water just to cover, raise heat to high, cover, and bring to boil. Reduce heat to moderate and simmer until celeriac is easily pierced with fork, about 20-30 minutes. Drain celeriac, reserving liquid, and transfer to food processor. Add roasted garlic. Turn motor on, then slowly add butter, 1 piece at a time, pureéing until smooth. Pureé should appear slightly thinner than mashed potatoes. If too thick, add small amount reserved cooking liquid, 2 tablespoons at a time. If too thin, add additional butter, 1 tablespoon at a time.
• Sprinkle remaining 1/4 teaspoon salt and remaining 1/4 teaspoon pepper over pureé, then fold in celery. Serve immediately.

HOW TO ROAST GARLIC

Steps:

• Heat the oven to 180C/160C fan/gas 4. Cut the top off the garlic bulb, exposing the tops of the garlic cloves. Put on a small square of foil, and rub with the olive oil. Season with salt and pepper. Scrunch up the foil to seal in the bulb.
• Roast for 25-30 mins until soft when pressed, and the papery casing is light golden. Leave to cool for a few minutes before squeezing the soft roasted garlic out of their shells. Alternatively, take off all the papery casing and remove the cloves individually.