Best 17 Garlic Puree Recipes

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Garlic puree, a staple ingredient in many cuisines worldwide, is a versatile culinary creation that adds depth of flavor and savory richness to a wide range of dishes. This versatile condiment, crafted from the humble garlic clove, can transform ordinary meals into extraordinary culinary experiences.

Our article presents a collection of garlic puree recipes, each offering unique variations and flavors to suit diverse culinary preferences. From the classic French-inspired puree, delicately infused with butter and herbs, to the vibrant and aromatic Asian-style puree, alive with ginger and sesame, these recipes capture the essence of garlic's culinary prowess.

Whether you seek a simple yet elegant addition to your favorite pasta dish or a bold and spicy marinade for grilled meats, our garlic puree recipes provide endless possibilities for culinary exploration. Discover the secrets of creating a smooth, velvety puree that elevates any dish, from soups and stews to sauces and marinades.

**Recipes in the article:**

- **Classic French Garlic Puree**: A timeless recipe that pairs garlic with butter and herbs, resulting in a rich and flavorful foundation for sauces, soups, and marinades.

- **Asian-Style Garlic Puree**: A vibrant and aromatic twist on garlic puree, featuring ginger, sesame, and soy sauce. Perfect for stir-fries, marinades, and dipping sauces.

- **Roasted Garlic Puree**: Caramelized roasted garlic lends a deep, nutty flavor to this puree. Ideal for spreading on bread, adding to mashed potatoes, or using as a flavorful base for soups and stews.

- **Lemon-Herb Garlic Puree**: Bright and refreshing, this puree combines garlic with lemon zest, fresh herbs, and olive oil. Use it to add a zesty touch to grilled fish, roasted vegetables, or pasta dishes.

- **Spicy Garlic Puree**: Garlic meets chili peppers in this fiery puree, creating a bold and flavorful condiment. Perfect for spicy marinades, stir-fries, and as a dipping sauce for appetizers.

Let's cook with our recipes!

ROASTED CAULIFLOWER AND GARLIC PUREE



Roasted Cauliflower and Garlic Puree image

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

1 head cauliflower, rinsed and separated into small florets
1 head garlic, separated and peeled
3 tablespoons olive oil
salt, to taste
butter (optional)
1/2 cup nonfat sour cream

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.

PARSNIP-POTATO-AND-ROASTED-GARLIC PUREE



Parsnip-Potato-and-Roasted-Garlic Puree image

Provided by Molly O'Neill

Categories     dinner, side dish

Time 25m

Yield 4 servings

Number Of Ingredients 6

4 large parsnips, peeled and cut into 1/2-inch thick rounds
2 large baking potatoes, peeled and cut into 1/2-inch cubes
10 large cloves roasted garlic, peeled
1/2 cup low-fat milk
2 teaspoons salt, plus more to taste
Freshly ground pepper to taste

Steps:

  • Place the parsnips in a large saucepan and cover with water. Place over medium-high heat and bring to a boil. Reduce heat and simmer for 5 minutes. Add the potatoes and cook until parsnips and potatoes are soft, about 15 minutes. Drain well and pass the vegetables through a ricer into a medium-size bowl.
  • Stir the roasted garlic and the milk into the puree until well combined. Add the salt and pepper to taste. Divide among 4 plates and serve immediately.

Nutrition Facts : @context http, Calories 295, UnsaturatedFat 0 grams, Carbohydrate 67 grams, Fat 1 gram, Fiber 10 grams, Protein 8 grams, SaturatedFat 0 grams, Sodium 888 milligrams, Sugar 10 grams

ROASTED GARLIC PUREE



Roasted Garlic Puree image

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

10 garlic cloves, unpeeled
2 tablespoons olive oil

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 AND WHITE BEAN PUREE WITH THAI BASIL SHRIMP SALAD



Roasted Garlic and White Bean Puree with Thai Basil Shrimp Salad image

Provided by Ming Tsai

Categories     main-dish

Time 1h10m

Yield 4 to 6 servings

Number Of Ingredients 20

4 slices bacon
2 large onions, roughly chopped
Salt and black pepper
1 tablespoon fresh minced thyme
4 heads roasted garlic, cloves squeezed out (Oven roasted: tops cut off, drizzled with olive oil, seasoned, wrapped in foil, roasted at 350 degrees F for 45 minutes, until soft and colored)
2 cups white beans, soaked in water overnight, drained
8 cups chicken stock
4 large croutons
Thai Basil Shrimp Salad, recipe follows
1/2 pound rock shrimp
Canola oil, to cook
2 limes, juiced
2 minced Thai bird chiles
1 minced shallot
1 tablespoon fish sauce
1 tablespoon sugar
2 tablespoons canola oil
1/3 cup Thai basil chiffonade, save 1 tablespoon, for garnish
Salt and black pepper
Italian bread croutons, sliced 1-inch thick

Steps:

  • In a casserole on medium heat, cook the bacon crisp then drain on paper towels. Leave bacon fat in casserole and add onions to brown, 6 to 8 minutes. Season and add thyme, roasted garlic, and beans. Stir, then add stock and chopped bacon, and bring to a boil. Check for flavor. Place cover ajar and simmer for 45 minutes until beans are very soft. Using a hand blender, puree the soup until smooth. Check again for seasoning.
  • In a large pasta bowl, ladle soup and place crouton in the center. Place a small mound of the salad on the crouton and garnish with basil chiffonade.
  • Wine Recommendation: Grosset, Clare Valley Riesling, Polish Hill, Australia, 1998
  • In a hot skillet coated with oil, saute the shrimp and season. Cook 3 to 4 minutes until done and set aside.
  • In a mixing bowl, whisk together, juice, chiles, shallot, fish sauce, sugar, and oil. Toss with warm shrimp and basil. Check for flavor.

PENNE WITH ROASTED RED PEPPER, ARTICHOKE, & GARLIC PUREE



Penne With Roasted Red Pepper, Artichoke, & Garlic Puree image

This is a very easy homemade recipe that has all the traditional tastes of Italy. It's a Penne Rigate dish with Roasted Red Pepper, Artichoke, Onion & Garlic Puree. I happen to love this and so does DH. You have to like roasted red pepper to enjoy this recipe to the fullest extent. It's so simple to prepare as most of the prep is done with a food processor or blender for the puree then you just serve it over your favorite pasta - we like it best over Penne Rigate, but any pasta will do. ** You could also stir in some cooked shrimp or cooked sliced sausage if you want a more hearty dish **

Provided by BlondieItaliana

Categories     Penne

Time 17m

Yield 8 serving(s)

Number Of Ingredients 11

1 (12 ounce) jar roasted red peppers, drained well
2 (6 ounce) jars marinated artichoke hearts, drained well
3 garlic cloves
1/2 small onion
2 tablespoons extra virgin olive oil
1 teaspoon garlic powder
1 dash salt
1 dash black pepper
1 (1 lb) box penne rigate
1 (6 ounce) jar marinated artichoke hearts, drained well
2 ounces black olives, sliced, pitted, & drained well

Steps:

  • Boil water for penne with a dash of salt added.
  • Meanwhile, drain the roasted red peppers & artichoke hearts very well and add to food processer. Add garlic & onion.
  • Pulse in food processor so the mixture isn't pure liquid (pulse until mixture is the consistency of salsa - see photo of puree).
  • Stir in olive oil, garlic powder and salt & pepper to taste.
  • Cook then drain pasta. Stir in the puree.
  • Garnish with the remaining jar of drained artichoke hearts & sliced black olives stirred through gently.
  • Serve immediately.

GARLIC PUREE



Garlic Puree image

This garlic recipe from chef Michael Psilakis' "How to Roast a Lamb" cookbook is used to make his Striped Bass Plaki.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Vegetables

Yield Makes about 2 cups

Number Of Ingredients 7

1 cup canola oil
1 cup extra-virgin olive oil
3 cups garlic cloves
1 fresh bay leaf or 2 dried bay leaves
8 to 10 sprigs fresh thyme
Coarse salt
Whole black peppercorns

Steps:

  • Preheat oven to 300 degrees. Mix together canola and olive oil; set aside.
  • Place garlic cloves in an ovenproof heavy-bottomed saucepan or Dutch-oven with a lid. Add bay leaf, a scant tablespoon salt, and peppercorns. Add enough of the oil mixture to barely cover.
  • Cover pan and transfer to oven. Cook until garlic is pale golden and very tender, 1 hour to 1 hour and 15 minutes. Remove from oven and let cool to room temperature.
  • Using a slotted spoon, transfer garlic cloves to a cutting board or the bowl of a small food processor, reserving oil; finely chop or process until pureed. Transfer to a bowl and add just enough reserved oil to cover. Keep refrigerated, up to 3 days.

GARLIC AND ROSEMARY POTATO PUREE



Garlic and Rosemary Potato Puree image

Provided by Martha Stewart

Categories     Food & Cooking     Dinner Recipes     Dinner Side Dishes

Yield Makes 4 cups

Number Of Ingredients 6

Coarse salt and freshly ground white pepper
2 pounds Yukon Gold potatoes, peeled and cut into 2-inch pieces
3/4 cup heavy cream, plus more for reheating (optional)
2 cloves garlic, crushed
1 to 2 tablespoons rosemary leaves (from about 2 sprigs)
1/2 cup (1 stick) unsalted butter

Steps:

  • Fill a large pot with about 2 inches of water and add a pinch of salt. Set steamer basket in pot, making sure water doesn't seep through holes. Bring to a boil, then reduce to a rapid simmer.
  • Add potatoes to steamer basket and steam until tender when pierced with the tip of a paring knife, 25 to 30 minutes.
  • Bring cream, garlic, and rosemary to a simmer in a small pot, then remove from heat and let steep 30 minutes. Strain through a fine sieve. Clean pot, then return cream to pot. Add butter and heat over medium until melted, stirring to combine. Cover and keep warm, either over lowest setting on the stove or in a warm pot.
  • Remove potatoes from steamer basket and while the potatoes are still hot, pass through a ricer or a food mill fitted with a fine disk into a large bowl. Stir in cream mixture and season with salt and pepper. If a finer texture is desired, pass puree through a medium-mesh sieve, pressing on solids with a rubber spatula to extract as much puree as possible. Reheat over medium heat with a little more cream or water if necessary before serving.

STRIPED BASS WITH ROASTED SHALLOT AND GARLIC PUREE AND LEEKS



Striped Bass With Roasted Shallot and Garlic Puree and Leeks image

Provided by Molly O'Neill

Categories     dinner, main course

Time 1h45m

Yield Six servings

Number Of Ingredients 23

1 teaspoon coarsely ground black pepper
1 teaspoon coarsely ground white pepper
1 teaspoon sugar
1 teaspoon finely chopped rosemary
6 6-ounce striped bass fillets (or any firm white fish from the bass or snapper family)
1 teaspoon unsalted butter
2 teaspoons olive oil
3 cloves garlic, unpeeled
12 whole shallots, unpeeled
2 teaspoons salt
1 teaspoon freshly ground black pepper
2 tablespoons olive oil
1/4 cup heavy cream
1 cup water
1/2 cup sugar
2 teaspoons grated lemon rind
1 cup thinly sliced leeks (white part only)
1 cup extra virgin olive oil
1/2 cup lemon vinegar (or white-wine vinegar)
4 shallots, finely chopped
1 teaspoon sugar
Salt and freshly ground black pepper to taste
1 tablespoon finely chopped chives

Steps:

  • For the fish, combine the peppers, sugar and rosemary. Use a sharp knife to make crosshatch marks on the skin of each fish fillet. Rub the spice mixture into the skin and marinate for 1 hour.
  • Meanwhile, preheat oven to 375 degrees. Place garlic and shallots in a small baking dish. Sprinkle with salt, pepper and olive oil. Cover with aluminum foil and bake until soft, about 30 minutes. Let cool to room temperature. Peel garlic and shallots and puree in a food processor with the heavy cream. Set aside.
  • While garlic mixture roasts, make the leeks: Combine the water, sugar and lemon rind in a medium saucepan. Cook over medium heat until the mixture turns a golden color. Have an oiled baking sheet ready. Stir the leeks into the caramel and immediately scrape onto the baking sheet. Cool. Separate the leeks and set aside.
  • To make the vinaigrette, place all ingredients except the chives in a blender and blend until well combined. Stir in chives and set aside. Melt the butter in a large nonstick skillet over medium heat. Add the oil. When the pan is hot, add the fish, skin side down, and cook until browned, about 2 to 3 minutes. Turn the fish and cook until the fish is firm to the touch, about 1 to 2 minutes.
  • Place even portions of the shallot and garlic puree in the center of 6 plates. Place the fish over the puree. Sprinkle with the caramelized leeks. Pour some of the vinaigrette on each plate in a circle around the fish. Serve immediately.

GARLIC CONFIT PURéE



Garlic Confit Purée image

Categories     Condiment/Spread     Garlic     Boil     Gourmet

Yield Makes about 3 tablespoons

Number Of Ingredients 3

12 garlic cloves, peeled
1 tablespoon fine sea salt
1 cup rendered duck fat

Steps:

  • Bring 2 cups water, garlic, and 1 teaspoon sea salt to a boil in a 1 1/2-quart saucepan, then drain in a colander. Blanch garlic in same manner 2 more times. Dry pan well with paper towels, then add garlic and cover with duck fat. Simmer, uncovered, until garlic is very tender, about 5 minutes. Drain garlic in a sieve set over a bowl, reserving fat, and purée garlic in a food processor to make confit. Cool completely before putting in cavities of squabs.

TUSCAN BEAN AND ROASTED GARLIC PURéE



Tuscan Bean and Roasted Garlic Purée image

Categories     Bean     Garlic     Appetizer     Side     Cocktail Party     Summer     Poker/Game Night     Potluck     Bon Appétit     Sugar Conscious     Paleo     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes about 5 cups

Number Of Ingredients 9

1 pound dried Great Northern beans
2 large garlic heads, unpeeled
4 tablespoons olive oil
5 cups water
3 14 1/2-ounce cans low-salt chicken broth
1 tablespoon chopped fresh sage or 1 teaspoon dried rubbed sage
1 tablespoon chopped fresh rosemary
1 tablespoon chopped garlic
2 tablespoons fresh lemon juice

Steps:

  • Place beans in large pot. Add enough water to cover beans by 2 inches. Soak beans overnight. Drain well.
  • Preheat oven to 350°F. Place garlic heads in small dish. Drizzle with 1 tablespoon oil. Wrap dish in foil. Bake until garlic is very tender and golden brown, about 1 hour 15 minutes. Remove garlic from oven. Cool; peel garlic cloves.
  • Place beans, 5 cups water, broth, sage, rosemary and 1 tablespoon chopped garlic in large pot. Bring to boil. Reduce heat and simmer uncovered until beans are tender, about 1 hour 20 minutes. Drain beans, reserving cooking liquid.
  • Combine beans, roasted garlic, remaining 3 tablespoons oil and lemon juice in processor. Blend until coarse puree forms. Thin to desired consistency with some reserved cooking liquid. Season with salt and pepper.

OIL-POACHED-GARLIC PUREE AND ROASTED-GARLIC OIL



Oil-Poached-Garlic Puree and Roasted-Garlic Oil image

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

4 large heads of garlic, cloves separated, unpeeled
4 cups water
1 1/2 cups canola oil
1/2 cup extra virgin olive oil (EVOO)

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.

SPICED WINTER SQUASH PUREE WITH ROASTED GARLIC



SPICED WINTER SQUASH PUREE WITH ROASTED GARLIC image

Categories     Side     Vegetarian     Squash

Yield 4 servings

Number Of Ingredients 12

2 1/2 pounds winter squash, such as kabocha or butternut
1/2 teaspoon olive oil
1 head garlic
1 tablespoon unsalted butter
3/4 teaspoon salt
Tunisian Spice Mix (optional)
1 teaspoon ground coriander
1 teaspoon sweet paprika
1/2 teaspoon ground cumin seed
1/4 teaspoon ground caraway seed
pinch cayenne
1 to 2 teaspoons fresh lemon juice

Steps:

  • Preheat the oven to 350'. Cut the squash in half and scoop out the seeds. Brush lightly with olive oil and place cut-side-down on a heavy baking sheet. Sprinkle two tablespoons of water onto the pan. Pull the loose papery skin off the garlic, keeping the head intact, and wrap it in a sheet of foil. Place the baking sheet and the foil packet in the oven and bake 40 to 50 minutes, until the squash is puree tender and the garlic gives when the package is pressed. Set aside until cool enough to handle, about 20 minutes. With a spoon, scoop the flesh out of the squash into the bowl of a food processor. Separate the garlic cloves and squeeze the soft pulp into the work bowl. Process the mixture to a fine puree, then add the butter or cream and salt to taste. Make the Tunisian Spice Mix, if desired. Combine the spices in a small bowl. Add half the spice mix to the puree, then taste, adding more spice if desired and fresh lemon juice to lift the flavors. Adjust the seasoning.

ROASTED GARLIC-CELERIAC PURéE



Roasted Garlic-Celeriac Purée image

Provided by Ming Tsai

Categories     Food Processor     Garlic     Vegetable     Side     Roast     Christmas     Vegetarian     Fall     Winter     Sugar Conscious     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 20 servings

Number Of Ingredients 8

2 heads garlic, top 1/3 trimmed to expose cloves
2 tablespoons olive oil
1 1/4 teaspoons kosher salt
1/4 teaspoon plus 1/8 teaspoon freshly ground black pepper
2 tablespoons canola oil
10 heads celeriac, roughly chopped (about 7 1/2 pounds total)
8 tablespoons butter cut into 8 pieces plus more if needed
2 cups celery, peeled and finely minced (about 6 stalks)

Steps:

  • Preheat oven to 375°F.
  • Place garlic in small baking dish. Drizzle with olive oil and sprinkle with 1 teaspoon salt and 1/8 teaspoon pepper. Cover tightly with foil and roast until golden brown and fragrant, about 50 to 60 minutes. Uncover dish and cool garlic, then squeeze softened cloves into small bowl and set aside.
  • In heavy stockpot over moderate heat, heat canola oil. Add celeriac and sauté, stirring frequently, until starting to soften, about 8 minutes. Add water just to cover, raise heat to high, cover, and bring to boil. Reduce heat to moderate and simmer until celeriac is easily pierced with fork, about 20-30 minutes. Drain celeriac, reserving liquid, and transfer to food processor. Add roasted garlic. Turn motor on, then slowly add butter, 1 piece at a time, pureéing until smooth. Pureé should appear slightly thinner than mashed potatoes. If too thick, add small amount reserved cooking liquid, 2 tablespoons at a time. If too thin, add additional butter, 1 tablespoon at a time.
  • Sprinkle remaining 1/4 teaspoon salt and remaining 1/4 teaspoon pepper over pureé, then fold in celery. Serve immediately.

ROASTED-GARLIC PUREE



Roasted-Garlic Puree image

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

Whole Roasted Garlic, cloves removed

Steps:

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

SLOW-COOKER GARLIC-ROSEMARY CAULIFLOWER PUREE



Slow-Cooker Garlic-Rosemary Cauliflower Puree image

I love this delicious fake take on mashed potatoes and it doesn't heat up my kitchen! Treat leftovers as you would leftover mashed potatoes for mock potato pancakes. -Sharon Gibson, Hendersonville, North Carolina

Provided by Taste of Home

Categories     Side Dishes

Time 3h15m

Yield 6 servings

Number Of Ingredients 10

2 tablespoons butter, melted
1 medium onion, chopped
1 large head cauliflower, cut into florets
1 package (6-1/2 ounces) spreadable garlic and herb cheese
1/2 cup grated Parmesan cheese
1/2 teaspoon Montreal steak seasoning
1/4 teaspoon pepper
1 teaspoon minced fresh rosemary or 1/2 teaspoon dried rosemary, crushed
1/4 cup heavy cream, warmed
Optional: Additional minced fresh rosemary and pepper

Steps:

  • Place melted butter and onion in a 4- or 5-qt. slow cooker. Add cauliflower; cook, covered, on high until cauliflower is tender, 3-4 hours., Process in batches in a food processor to desired consistency. Add remaining ingredients and process until blended. If desired, serve with additional rosemary and pepper.

Nutrition Facts : Calories 245 calories, Fat 20g fat (12g saturated fat), Cholesterol 54mg cholesterol, Sodium 386mg sodium, Carbohydrate 11g carbohydrate (5g sugars, Fiber 3g fiber), Protein 6g protein.

LIMA BEAN, POTATO, AND GARLIC PURéE WITH POTATO CRISPS



Lima Bean, Potato, and Garlic Purée with Potato Crisps image

Categories     Condiment/Spread     Garlic     Potato     Side     Lima Bean     Healthy     Gourmet     Sugar Conscious     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Serves 6

Number Of Ingredients 5

1 pound russet (baking) potatoes
4 large garlic cloves
two 10-ounce packages frozen baby lima beans
3 tablespoons unsalted butter, softened
potato crisps

Steps:

  • In a large saucepan combine potatoes, peeled and cut into 1-inch pieces, and garlic with enough water to cover by 1 inch and simmer, covered, 8 minutes. Add lima beans and simmer 8 minutes more, or until potatoes are tender.
  • Reserve about 3/4 cup cooking liquid. Drain mixture in colander and force through a food mill fitted with a medium disk into a bowl. Stir in butter, salt and pepper to taste, and enough reserved liquid to reach desired consistency. Purée, covered and chilled, 1 day.
  • Serve purée topped with potato crisps.

JULIA CHILD'S PUREE OF RICE AND TURNIPS WITH HERBS AND GARLIC



Julia Child's Puree of Rice and Turnips With Herbs and Garlic image

From Mastering the Art of French Cooking, 1970. "Unless your friends know that Freneuse is Turnipville, on one of the serpentine twists of the Seine northwest of Paris, they will have ot other cule to identify this marvelous mixture. Serve it with red meats, pork, sausages, chops, goose, and ducklings" I can tell you from my personal experience how drop dead delicious this is. People will never guess the ingredients! Enjoy! T.J.

Provided by davinandkennard

Categories     Rice

Time 45m

Yield 4-6 serving(s)

Number Of Ingredients 11

2 cups milk, if needed (or more)
1 cup rice
1/2 teaspoon salt
2 tablespoons butter
3 large garlic cloves
1/4 teaspoon italian seasoning
4 large turnips, peeled and roughly chopped
salt
white pepper
3 tablespoons butter or 3 tablespoons heavy cream
3 tablespoons minced parsley

Steps:

  • Bring the milk to a simmer, add the rice, salt, butter, garlic and seasonings.
  • Simmer stirring occasionally for 10 minutes, until the rice is partially tender.
  • Stir in the turnips, adding more milk if necessary to submerge the vegetables.
  • Cover and simmer for 15 minutes stirring occasionally until the turnips are tender.
  • The liquid should almost be absorbed.
  • Puree in a food mill or a food processor.
  • Shortly before serving, reheat, stirring.
  • Carefully correct seasonings.
  • Stir in the butter or cream by spoonfuls.
  • Turn into a hot serving dish and sprinkle with parsley.

Nutrition Facts : Calories 437.1, Fat 19.4, SaturatedFat 12, Cholesterol 55.2, Sodium 602.4, Carbohydrate 57.2, Fiber 4.1, Sugar 7, Protein 9.3

Tips:

  • Choose the right garlic. Not all garlic is created equal. For the best flavor, look for firm, plump garlic bulbs with no signs of sprouting or bruising.
  • Roast the garlic. Roasting garlic mellows its flavor and makes it easier to puree. To roast garlic, cut off the top of the bulb, drizzle with olive oil, and wrap in foil. Roast at 400 degrees Fahrenheit for 45 minutes to an hour, or until the garlic is soft and golden brown.
  • Use a food processor or blender. A food processor or blender is the best way to puree garlic. Just add the roasted garlic cloves to the food processor or blender and pulse until smooth.
  • Add other ingredients. You can add other ingredients to your garlic puree to enhance the flavor. Some popular additions include olive oil, butter, herbs, and spices.
  • Store the garlic puree. Garlic puree can be stored in the refrigerator for up to a week. You can also freeze garlic puree for up to 3 months.

Conclusion:

Garlic puree is a versatile ingredient that can be used in a variety of dishes. It can be used as a spread, a dip, or a sauce. It can also be added to soups, stews, and casseroles. With its rich, savory flavor, garlic puree is sure to add a delicious touch to your next meal.

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