Best 5 Eating Wells Sweet Garlic Puree Recipes
Garlic lovers, prepare to have your taste buds tantalized! Garlic puree, a versatile condiment with a rich, aromatic flavor, takes center stage in this collection of delectable recipes. From the classic Sweet Garlic Puree, a harmonious blend of roasted garlic, honey, and olive oil, to the piquant Harissa Garlic Puree, infused with North African spices, these purees will elevate any dish to culinary heights.
For those seeking a smoky, savory twist, the Roasted Garlic and Sun-Dried Tomato Puree is a must-try. And if you're looking for a creamy, tangy delight, the Lemon Garlic Puree, with its vibrant citrus notes, will surely satisfy. For a herbaceous twist, the Garlic and Herb Puree, bursting with the freshness of basil, parsley, and thyme, is an excellent choice.
But the garlic journey doesn't end there! This article also presents creative recipes that showcase the versatility of garlic puree. From the Sweet Garlic Puree Bruschetta, a delightful appetizer featuring toasted baguette slices topped with a luscious garlic spread, to the Garlic Puree and Roasted Vegetable Tart, a savory pastry filled with roasted vegetables and a creamy garlic filling, these dishes are sure to impress.
For a comforting and flavorful main course, try the Garlic Puree and Herb Crusted Chicken, where tender chicken breasts are coated in a savory garlic herb crust. And for a side dish that steals the show, the Garlic Puree Mashed Potatoes, with their velvety texture and intense garlic flavor, are an absolute delight.
So, embark on this culinary adventure and explore the endless possibilities of garlic puree. With its diverse range of flavors and applications, this humble ingredient will transform your meals into extraordinary culinary experiences. Let's dive into these recipes and unleash the magic of garlic!
EATING WELL'S SWEET GARLIC PUREE
From the original Eating Well magazine. This recipe is from 1990. I wanted to post it here so I don't lose it.
Provided by Sheynath
Categories Lactose Free
Time 50m
Yield 1 1/2 cups, 12 serving(s)
Number Of Ingredients 2
Steps:
- Separate and peel the cloves of garlic from all three heads. Smash the peeled cloves to lightly crush.
- Add smashed garlic to the stock in a medium saucepan. Cover and bring to a boil over medium heat. Reduce heat to low and simmer, covered for 25 minutes.
- Transfer garlic and stock to a blender or food processor and process until smooth.
- Store tightly covered. Keeps in the refrigerator for 2 days. Freezes for up to 6 months.
Nutrition Facts : Calories 25.6, Fat 0.2, SaturatedFat 0.1, Sodium 67.2, Carbohydrate 5, Fiber 0.3, Sugar 0.2, Protein 1.4
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.
EATING WELL'S SWEET GARLIC " MAYONNAISE"
From the original Eating Well magazine. This recipe is from 1990. I wanted to post it here so I don't lose it. This sauce is thick and creamy and marvelous on vegetables or meats. It also makes a tasty sandwich spread. Cook time is actually processing in a blender.
Provided by Sheynath
Categories Lactose Free
Time 7m
Yield 1 1/2 cups, 6 serving(s)
Number Of Ingredients 5
Steps:
- Place garlic puree in a blender. With the motor running, gradually drizzle in the oil in a very fine stream.
- When the mixture is fully combined, add salt and pepper to taste.
- Add lemon juice and/or Dijon mustard to taste, depending on what you plan to use the sauce for.
- Keeps in the refrigerator for a week.
Nutrition Facts : Calories 335.2, Fat 36.1, SaturatedFat 5, Sodium 2.7, Carbohydrate 3.8, Fiber 0.2, Sugar 0.1, Protein 0.7
GARLIC PURéE
Garlic purée is delicious stirred into mashed potatoes or a soufflé base. It makes a tasty compound butter with a bit of salt and will make a gravy taste sublime.
Yield makes about 1/2 cup
Number Of Ingredients 5
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.
EATING WELL'S FRESH TOMATO PUREE
From the original Eating Well magazine. This recipe is from 1990. I wanted to post it here so I don't lose it.
Provided by Sheynath
Categories Vegetable
Time 2h20m
Yield 4 cups, 8 serving(s)
Number Of Ingredients 4
Steps:
- Core tomatoes and chop into 1 into pieces.
- Combine tomatoes, garlic and oil into a 5 quart non-aluminum saucepot. Simmer, uncovered, over low heat for about an hour, or until tomatoes and garlic and soft. Stir occasionally to prevent sticking.
- Pass the mixture through a food mill or sieve. Discard the pulp and return the puree to the saucepan.
- Simmer, uncovered, for 1 - 1 1/2 hours, stirring often, until the mixture is thick. Time depends on moisture content of tomatoes.
- Season to taste with salt and pepper.
- Keeps in the refrigerator for up to a week, freezes for up to 2 months.
Nutrition Facts : Calories 177.1, Fat 14.1, SaturatedFat 2, Sodium 15.2, Carbohydrate 12.6, Fiber 3.5, Sugar 7.5, Protein 2.8
Tips:
- Choose sweet, mild garlic cloves for the best flavor.
- Roast the garlic cloves until they are soft and caramelized. This will bring out their natural sweetness.
- Use a food processor or blender to puree the garlic cloves until they are smooth and creamy.
- Season the puree with salt, pepper, and herbs to taste.
- Use the puree as a spread for bread or crackers, or as a dipping sauce for vegetables.
- Add the puree to soups, stews, and sauces for a boost of flavor.
- Store the puree in an airtight container in the refrigerator for up to 2 weeks.
Conclusion:
Sweet garlic puree is a versatile and delicious condiment that can be used in a variety of dishes. It is easy to make and can be stored in the refrigerator for up to 2 weeks. So next time you are looking for a way to add flavor to your meals, try making sweet garlic puree. You won't be disappointed!
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