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:

• 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.

ROASTED CAULIFLOWER AND GARLIC PUREE

Steps:

• Toss the cauliflower florets and peeled garlic cloves in the olive oil until coated (I guess on the amount of olive oil, and probably use more than the specified amount).
• Sprinkle with salt to your taste. We use a creole salt or spice.
• Roast in oven at 375 degrees until the cauliflower is cooked and a fork pierces the stems easily. The timing will depend on how large you leave the cauliflower pieces, but it usually takes about 20 minutes. Don't let the cauliflower burn, but I think the slightly browned edges add character and flavor. The garlic should also be very soft by now.
• Put the roasted cauliflower with the garlic cloves into a food processor along with the butter (optional) and the sour cream. Pulse-puree until the mixture is smooth. Adjust seasonings as necessary and serve warm.

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:

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