Roasted Garlic Puree – add a dollop of this flavour bomb to elevate your dish! Perfect to add to mayo, mashed potato, scrambled eggs… You name it!
A while back I had garlic ice cream.
Yes, garlic ice cream. Was it nice you may wonder?
Well, it had a very mild garlic flavour, and it was ok. But I wouldn’t go out of my way to eat garlic ice cream again, nor would I try and make it at home, even though I’m a big fan of garlic. Garlic and sweet things don’t really go together in my book.
But when it comes to savoury foods, garlic is a great addition! I find that it just elevates anything it’s added too! But it can be harsh and too overpowering, especially when eaten raw. And that’s were roasted garlic puree comes into play!
Roasted garlic puree has a very mild garlic flavour, with slighty nutty undertones and it adds a pleasant garlic touch to anything it’s added to without being overwhelming!
Making roasted garlic puree is very easy. Just cut of the tops, like in the picture above. Drizzle a little bit of olive oil, sprinkle with salt and pepper. Pop in the oven on 200°C / 390°F and bake until soft and golden!
Remove the garlic from the oven, leave to cool. Once cool, push the garlic flesh from the pods, and then mash it until smooth. Depending on how much you make, you can either place it in a food processor and blitz it up, but to be frank I wouldn’t bother with that. It’s easier to mash the garlic on a chopping board either with a fork or with the side of a knife (watch your fingers if using a sharp knife!)
Transfer the garlic puree to a jar, pour a little bit of olive oil on top (to extend shelf life) and keep it in the fridge, where it should stay fresh up to 2 weeks!
Roasted Garlic Puree! Great in mayo, on sandwiches, mashed potato
- 3 whole garlic bulbs
- olive oil
Preheat the oven to 200°C /392°F.
Cut the tops of the garlic bulbs so each clove is exposed.
Drizzle a little bit of olive oil and sprinkle a little bit of salt and pepper.
Bake in the oven for 35-40 minutes, or until soft. Remove from oven and leave to cool.
Once cool, pop the garlic out from the individual clove pods.
Mash them to a puree with fork, the side of a knife or in a food processor.
Once pureed, transfer to a jar with a lid. Pour a little bit of olive oil on top and seal with a lid.
Will stay fresh in the fridge up to two weeks