ROASTED GARLIC PUREE
This roasted garlic puree recipe comes to us courtesy of Jimmy Bannos and John DeMers from their book, The Heaven on Seven cookbook. Where it's Mardi Gras All the Time! This recipe is a companion to their Texas Roadhouse Chili.
Provided by Team 118Group
Number Of Ingredients 2
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
This is fantastic to use as a spread on buttered French bread (slathered with the garlic puree) or to use in salad dressings, or just about what ever you like! I eat this just off of the spoon, it is that good LOL!... I make lots and freeze in 1/2-cup plastic freezer containers.. Delicious! You can double or triple the recipe. Make sure that you purchase and use extra huge garlic bulbs, the smaller ones just are not worth the effort, and take too long to peel.
Provided by Kittencalrecipezazz
Categories Vegetable
Time 30m
Yield 4 bulbs garlic
Number Of Ingredients 5
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.
Nutrition Facts : Calories 165, Fat 13.7, SaturatedFat 1.9, Sodium 78.1, Carbohydrate 10.2, Fiber 0.7, Sugar 0.4, Protein 1.9
ROASTED GARLIC PURéE
Woodall's Camp Cooking recipe by Jimmy Bannos. This must be kept in the fridge, but not for longer than a week or so, unless it has been pasteurized. Garlic-infused oil is a good medium for bacteria growth and it's not a good idea to take chances with it. A smaller batch, made as needed, would be a good idea.
Provided by Queen Dragon Mom
Categories Low Protein
Time 1h5m
Yield 1 cup
Number Of Ingredients 2
Steps:
- Place garlic cloves in an ovenproof container and pour in the olive oil, making sure all cloves are covered. Cover with aluminum foil and roast in a preheated 300-degree oven until light brown, about 1 hour.
- Strain the garlic and puree in a blender, adding a little of the strained oil if necessary to form a smooth paste.
- Transfer to a container and pour in enough oil to cover. Use as needed, storing the remainder in an airtight container in a refrigerator. Refrigerate and store the garlic-infused oil in a separate container.
Nutrition Facts : Calories 2112.1, Fat 216.7, SaturatedFat 29.9, Sodium 27.4, Carbohydrate 45, Fiber 2.9, Sugar 1.4, Protein 8.7
ROASTED GARLIC PUREE
This is so easy and you can add it to just about anything, especially homemade salad dressing. It only states that it Serves 4-6 wish I knew it in cups. If anyone makes this and would be kind enough to let me know how many cups/or ounces, I would really appreciate it. Thank you :) To have plenty for later use, double or triple the recipe. Pol Martin Cookbook.
Provided by daisygrl64
Categories Beginner Cook
Time 1h10m
Yield 4-6 serving(s)
Number Of Ingredients 2
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-GARLIC PUREE
Mix this puree into risotto, soups, and sauces.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Yield Makes 1/4 cup
Number Of Ingredients 1
Steps:
- With a fork, mash garlic cloves in a medium bowl to form a smooth paste.
ROASTED CAULIFLOWER AND GARLIC PUREE
We enjoy pureed cauliflower but have had difficulty getting the consistency right. Steaming and boiling the cauliflower causes it to pick up too much moisture and the result is a really horrid soupy mess. We solved the problem by roasting the cauliflower with some garlic instead of using a water based method. The texture is close to mashed potatoes, but much healthier. I've indicated that this will serve 4, but to be honest, when I do this, I double the recipe. We use a lot of garlic, but we love it roasted. If you don't like garlic, don't use as much!
Provided by Akikobay
Categories Cauliflower
Time 25m
Yield 4 serving(s)
Number Of Ingredients 6
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.
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