Onion Garlic Puree Recipes

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

SMOOTH AND SILKY CAULIFLOWER PURéE RECIPE

Steps:

• In a large saucepan, melt butter over medium-high heat. Add onion and garlic and cook, stirring often, until softened and translucent, about 5 minutes; lower heat as necessary to prevent browning.
• Add cauliflower, cream and/or stock, and thyme. Cover, bring to a simmer, and cook, adjusting heat to maintain simmer, until cauliflower is tender, 5 to 6 minutes. Uncover and continue to simmer, stirring occasionally, until liquid is reduced by about three-quarters, about 20 minutes. Discard thyme sprig.
• Using a blender or immersion blender, blend cauliflower and liquid to form a very smooth purée. Season with salt. (You can adjust purée consistency as needed: Thicken by cooking down further while stirring often over low heat in a wide nonstick skillet, or thin by whisking in liquid, such as stock, cream, or water.) Serve warm.

GARLIC PURéE

Steps:

• Separate into cloves and peel: 2 heads of garlic.
• If the cloves have started to sprout, cut them in half and remove the sprouting green germ. Put the garlic cloves in a small heavy saucepan. Add: 3/4 cup chicken broth or water, 1 1/2 tablespoons butter or olive oil, 2 to 3 thyme or savory sprigs, A pinch of salt.
• Bring the liquid to a boil, reduce to a simmer, cover the pan, and cook until the garlic is very tender, 10 to 15 minutes. Check on the simmering garlic now and then and add more chicken broth or water if needed. When the garlic is tender, drain, reserving the liquid. Mash the garlic or pass it through a food mill. Thin the purée with the reserved liquid. Don't toss out any leftover liquid; it is very tasty.
• This can be made without peeling the garlic. The garlic cloves take a bit longer to cook and must be puréed in a food mill to separate the flesh from the skins.
• Use 1 cup sliced green garlic instead of garlic cloves. Use 1/2 cup broth or water and cook until tender, about 5 minutes.

ONION PUREE

Steps:

• Slice the onions into very thin rings.
• Place the rings in a pan and pour in cold water to cover.
• Bring to a boil and simmer for two minutes.
• Then drain and refresh under cold water.
• Place half the butter, the star anise and the blanched onions in a large pot over medium heat.
• Sweat for 10-15 minutes, stirring frequently.
• Add the two liters of water and chicken wings, then bring to a boil, turn down the heat and simmer.
• After about three hours, the liquid should have reduced down to a syrup.
• If it is reducing too quickly, add some more cold water and lower the heat.
• After three hours, if you are still left with some excess liquid, increase the heat and reduce until only a little remains.
• Leave to cool, then remove the star anise and the chicken and liquidise.
• Pass the resulting purée through a fine-mesh sieve or, for a more rustic finish, leave it as is.
• To serve, stir in cream to taste, whisk in the remaining butter and season with salt.
• It will take a lot of salt, but this is important because it balances out any bitter flavours.