Tendersweet roasted garlic has a multitude of uses, either left whole, as in Thyme-Smoked Four-Inch Porterhouse Steak (page 168), or pureed, as in Roasted Garlic Mashed Potatoes (page 193). Keep the garlic oil for sautéing potatoes, making vinaigrettes, or brushing on fish before grilling.
Recipe information
Yield
makes 1/2 roasted whole cloves or 1/2 cup puree
Ingredients
Preparation
Step 1
Preheat the oven to 325°F.
Step 2
Put the garlic cloves in a single layer in a small baking pan. Pour in enough oil to cover the garlic completely. Cover the pan tightly with aluminum foil and bake for 1 hour or until the cloves are very soft. Be sure that the garlic does not brown or, worse, burn. Cool the roasted garlic in the oil.
Step 3
To make garlic puree: Remove the garlic cloves from the oil and smash the soft garlic cloves in a bowl with the back of a spoon or in a mini chopper. Add 1 to 2 tablespoons of the garlic oil and mix to combine.
Step 4
The roasted garlic, whole or pureed, will keep covered in the refrigerator for up to 1 week. Store the whole cloves in the oil.
