OIL-POACHED-GARLIC PUREE AND ROASTED-GARLIC OIL
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
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.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
Jesse Bryant
[email protected]I'm glad I tried this recipe, but I don't think I'll be making it again.
Md jahidul Islam
[email protected]I'm not sure why this recipe has so many positive reviews. I found it to be very disappointing.
Corina Castillo
[email protected]This recipe is a waste of time and money. I would not recommend it to anyone.
Tahir Waseembutt
[email protected]I was disappointed with this recipe. The garlic puree was bland and the roasted garlic oil was too oily.
Ishaq Janisar
[email protected]This recipe is not for beginners. It's a bit tricky to get the garlic puree just right.
Sobuj Sobuj
[email protected]I found that the garlic puree was a bit too strong for my liking. I think I'll use less garlic next time.
Kathleen Woosey
[email protected]This recipe was a bit too oily for my taste.
Rita Kimani
[email protected]I'm not sure what went wrong, but my garlic puree turned out grainy. I think I might have overcooked it.
SwAnZeY MaSbey
[email protected]This recipe is a bit pricey, but it's worth it for a special occasion.
MD Shahen
[email protected]The garlic puree and roasted garlic oil are both delicious, but I especially love the roasted garlic oil. It's so flavorful and versatile.
Shadad Shadad
[email protected]I love that this recipe can be made ahead of time. It's perfect for busy weeknights.
Randa Stickney
[email protected]This recipe is a great way to impress your friends. It's a bit fancy, but it's not too difficult to make.
Monowaer Hossain
[email protected]I'm not a big fan of garlic, but I actually really enjoyed this recipe. The garlic puree is very mild and flavorful.
Sara Amira
[email protected]This recipe is a great way to use up leftover garlic. I always have a few cloves of garlic left over after I make a meal, and this is a great way to use them up.
ROCK YT
[email protected]The roasted garlic oil is a great way to add a pop of flavor to any dish. I especially like using it in salad dressings.
Dani Bhatti
[email protected]I was surprised at how easy this recipe was to make. I'm not a very experienced cook, but I was able to follow the instructions easily.
Pickaxe 87
[email protected]This recipe is a bit time-consuming, but it's totally worth it. The garlic puree is so creamy and delicious.
Manita Thapa
[email protected]I love the roasted garlic oil! It's perfect for drizzling over grilled chicken or fish.
MD Abdulla Hossain
[email protected]This recipe is a staple in my kitchen. The garlic puree is so versatile and flavorful, I use it in everything from pasta to roasted vegetables.