GARLIC PUREE
This garlic recipe from chef Michael Psilakis' "How to Roast a Lamb" cookbook is used to make his Striped Bass Plaki.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Vegetables
Yield Makes about 2 cups
Number Of Ingredients 7
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.
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Ahmad Saeed
[email protected]I would not recommend this recipe to anyone.
Heidi Jacobs
[email protected]I'm not sure why this recipe has so many good reviews. I found it to be a complete failure.
Noor Saba
[email protected]This recipe is a waste of time. The puree was watery and flavorless.
Adeel Awan
[email protected]I followed the recipe exactly, but my puree turned out gritty. I'm not sure what went wrong.
Blackbabirye Esther (WarriorBae)
[email protected]The puree was a bit bland for my liking. I would have liked it to have more of a garlicky flavor.
Tonjoy Saha
[email protected]I found that this puree was a bit too strong for my taste. I would recommend using less garlic next time.
Athar Farid
[email protected]This puree was easy to make and added a nice touch of garlic flavor to my dish.
Malik Masood
[email protected]I'm not a huge fan of garlic, but this puree was surprisingly good. It was mild and flavorful, without being overpowering.
D Money
[email protected]This is the best garlic puree I've ever had. I will definitely be making it again and again.
Chris Ciarrai
[email protected]I love the texture of this puree. It's smooth and creamy, but still has a bit of a bite to it.
Abuubakary Rajabu
[email protected]This garlic puree is a lifesaver on busy weeknights. I can just grab a spoonful and add it to whatever I'm cooking.
Black Gammer
[email protected]I've used this puree in soups, stews, and even as a spread for sandwiches. It's so versatile!
Dk K
[email protected]This puree is a great way to add garlic flavor to dishes without having to chop or mince a bunch of cloves.
mahboob jaan
[email protected]I love that this recipe uses roasted garlic. It gives the puree a wonderfully rich and smoky flavor.
Kurulus Usman
[email protected]This is my new go-to garlic puree recipe. It's so simple to make and tastes delicious.
Niezaam Arnold
[email protected]So easy to make and adds so much flavor to any dish. I've been using it on everything from pasta to chicken to vegetables.
Mario Trevino
[email protected]This garlic puree was a game-changer for my pasta dishes! It added a depth of flavor that I couldn't get from minced garlic alone.