OIL-POACHED-GARLIC PUREE AND ROASTED-GARLIC OIL
This process for preparing garlic yields two culinary treasures; a rich-tasting puree that can be enjoyed on it's own or used as a cooking ingredient as well as an infused oil. Serving size is indicated in the directions for both puree and infused oil. From the book "EatingWell in Season" and posted for ZWT5.
Provided by kitty.rock
Categories Very Low Carbs
Time 2h45m
Yield 2 cups oil, 8 serving(s)
Number Of Ingredients 4
Steps:
- Bring 4 cups of water to boil in a medium saucepan.
- Remove from the heat, add the separated but unpeeled cloves of 4 heads of garlic, stir to submerge the cloves, cover and let sit until the garlic skins are softened and cool enough to handle, about 50 minutes.
- Strain the garlic, discarding the water, remove the skins and cut off the hard nub where the clove was attached to the head.
- Place the garlic, canola oil and EVOO in a medium saucepan; bring to a gentle simmer over medium-low heat.
- Reduce the heat to low and maintain a very gentle simmer (it may be necessary to slide the pan to the edge of the burner). Simmer until the cloves are golden and very soft when pressed with a fork, 40 to 50 minutes. Let cool for 30 minutes.
- Transfer the cooled garlic to a sieve to drain, reserving the oil. Transfer the garlic to a food processor and puree until smooth, scraping down the sides occasionally. Store the puree and the oil separately in the refrigerator.
- NOTE: makes 1/2 to 2/3 cup puree (depending on the size of the garlic) and 2 cups garlic-infused oil.
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David Terway
[email protected]This is a great basic recipe that can be used in a variety of dishes. I highly recommend it.
kalifa mahamad
[email protected]This recipe is worth trying. It's a delicious and easy way to add garlic flavor to your cooking.
Eddie Ruddie
[email protected]I'm so glad I found this recipe. It's a game-changer for my garlic needs.
Crokuran
[email protected]This garlic puree is so versatile. I've used it in everything from pasta dishes to soups.
Pretty Thando
[email protected]This recipe is a great way to use up leftover roasted garlic. I always have a jar of the oil on hand.
Phoebe Lor
[email protected]I love using the roasted garlic oil to make salad dressings. It adds a delicious savory flavor.
Sopa Neyhart
[email protected]This garlic puree is perfect for spreading on sandwiches or using as a dip for vegetables.
Ishmael Bai Kanu
[email protected]This is the best garlic puree recipe I've found. It's so easy to make and it tastes delicious.
Al Emdad tv
[email protected]I've been making this puree for years and it's always a hit. It's the perfect way to add garlic flavor to any dish.
Brian Tusiime
[email protected]This recipe is a must-try for any garlic lover. It's so easy to make and the results are incredible.
Depu Shrestha
[email protected]I used this puree to make garlic bread and it was amazing! The roasted garlic oil is also great for drizzling over vegetables.
Sri Nam Shongo
[email protected]This is the best garlic puree I've ever made. It's so smooth and flavorful.
Umme
[email protected]I love the idea of using roasted garlic oil. It adds a delicious depth of flavor to dishes.
M Arshad
[email protected]This recipe is so easy to make and it tastes amazing! I've already shared it with all my friends.
mdshakinmia shakib
[email protected]I'm not a huge fan of garlic, but this puree was surprisingly good. I'll definitely be making it again.
Abdi Mustafe
[email protected]The oil-poaching method really mellows out the garlic flavor. I love the subtle taste it adds to dishes.
SH Akash
[email protected]This recipe is a keeper! The garlic puree is so versatile and the roasted garlic oil is amazing. I've used them in so many dishes already.
Ambati Anjaneyulu
[email protected]The oil-poached garlic puree was a bit too oily for my taste, but the roasted garlic oil was perfect. I'll definitely be making this again.
Ani Ogechukwu
[email protected]This garlic puree is incredibly flavorful! I used it as a spread on crostini and it was a hit. The roasted garlic oil is also delicious and I've been using it in salad dressings and pasta dishes.