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.
- 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.
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.
Made to include in Eating Well's Sweet Garlic " Mayonnaise". This was easy to make and I will use the leftover in my cooking this week- Maybe i'll need to make some more!