Oil-Poached-Garlic Puree and Roasted-Garlic Oil
- Ready In:
- 2hrs 45mins
- Ingredients:
- 4
- Yields:
-
2 cups oil
- Serves:
- 8
ingredients
- 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)
directions
- 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.
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Reviews
-
This is awesome! My whole house smells good and garlicky. I used both the puree and the oil in a salad dressing and am planning on using the rest of the puree on garlic bread. I will be making this again and can't wait to experiment with these 2 in other recipes! The only change I made was that I used all olive oil. The tip about pulling the pan off the side of the burner part way worked really well. I was careful to keep this just simmering since olive oil has a low smoke point and I didn't want to ruin the oil. I couldn't believe how easy the garlic gloves were to peel after they were in the boiling water! The skins just slipped right off and I liked that my hands didn't get that really garlicky smell like they do when you handle raw garlic. Thanks FloridaNative!
RECIPE SUBMITTED BY
kitty.rock
Orlando, Florida