Eating Well's Sweet Garlic Puree

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Total Time
50mins
Prep 20 mins
Cook 30 mins

From the original Eating Well magazine. This recipe is from 1990. I wanted to post it here so I don't lose it.

Ingredients Nutrition

Directions

  1. Separate and peel the cloves of garlic from all three heads. Smash the peeled cloves to lightly crush.
  2. 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.
  3. Transfer garlic and stock to a blender or food processor and process until smooth.
  4. Store tightly covered. Keeps in the refrigerator for 2 days. Freezes for up to 6 months.
Most Helpful

5 5

Made for Aussie/NZ Recipe Swap #29. Such an easy, useful and tasty recipe! You'll probably laugh, but all I had on hand to "smash" the garlic cloves was a 4 pound hammer wrapped in a dishcloth - but it worked just fine (lol). I was amazed at how sweet and mild the puree turned out. I have used it in both cooking and in uncooked salad dressings. Was a bit worried at first that it seemed a little runny right after cooking, but sets/thickens up just perfectly on refrigeration. Such a useful staple to have on hand, definitely a keeper.