Oil-Poached-Garlic Puree and Roasted-Garlic Oil

Recipe by kitty.rock
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 2hrs 45mins
SERVES: 8
YIELD: 2 cups oil
UNITS: US

INGREDIENTS

Nutrition
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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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