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    You are in: Home / Recipes / Roasted Garlic Puree Recipe
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    Roasted Garlic Puree

    Total Time:

    Prep Time:

    Cook Time:

    30 mins

    10 mins

    20 mins

    Kittencalskitchen's Note:

    This is fantastic to use as a spread on buttered French bread (slathered with the garlic puree) or to use in salad dressings, or just about what ever you like! I eat this just off of the spoon, it is that good LOL!... I make lots and freeze in 1/2-cup plastic freezer containers.. Delicious! You can double or triple the recipe. Make sure that you purchase and use extra huge garlic bulbs, the smaller ones just are not worth the effort, and take too long to peel.

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    bulbs g ...

    Units: US | Metric


    1. 1
      Set oen to 350 degrees.
    2. 2
      Chop off the bottom of garlic head, and separate into WHOLE cloves.
    3. 3
      Place the cloves (leaving the skin on) in a shallow 8-inch square baking dish.
    4. 4
      Drizzle with olive oil.
    5. 5
      Bake for 20 minutes; cool and drain oil.
    6. 6
      Remove the skins from the baked cloves (I just squeeze the cloves between my fingers, and the soft garlic just slides right out of the skin).
    7. 7
      To puree: add all ingredients in a processor and puree for about 30 seconds, or until smooth, scraping sides of processor bowl occasionally.
    8. 8

    Ratings & Reviews:

    • on May 11, 2005


      I love this, I was eating this stuff off the spoon! I made your Cheesy Garlic Parmesan bread #105726 with this, and I froze some to use on other recipes. What a great idea KITTENCAL, thank you!

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Roasted Garlic Puree

    Serving Size: 1 (190 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 164.9
    Calories from Fat 122
    Total Fat 13.6 g
    Saturated Fat 1.8 g
    Cholesterol 0.0 mg
    Sodium 78.0 mg
    Total Carbohydrate 10.2 g
    Dietary Fiber 0.6 g
    Sugars 0.3 g
    Protein 1.9 g

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