Garlic Puree recipe
information
This is a useful and tasty addition to soups, stews, sauces, salad dressings — especially bought or homemade mayonnaise — and as a relish with cold meat. The cooking takes away any acrid flavours and the puree is far less crude and bitter than the commercially-produced version. It is also delicious spread on toast under poached or scrambled eggs.
ingredients
4 heads garlic (about 50 cloves)
30 ml (2 tbsp) olive oil
salt and pepper
30 ml (2 tbsp) olive oil
salt and pepper
method
1. Simmer the unpeeled garlic cloves in lightly salted water for about 20 - 25 minutes, until soft. Drain and cool.
2. Peel the garlic cloves, cutting off the tough root-end and any discoloured patches, and mash them to a smooth paste with a fork.
3. Stir in the oil, and season with salt and pepper to taste. Pack into a glass jar and cover securely.
4. This puree will keep in the fridge for 4 - 5 days, and can be frozen in cubes, using an ice-cube tray reserved for this purpose.
2. Peel the garlic cloves, cutting off the tough root-end and any discoloured patches, and mash them to a smooth paste with a fork.
3. Stir in the oil, and season with salt and pepper to taste. Pack into a glass jar and cover securely.
4. This puree will keep in the fridge for 4 - 5 days, and can be frozen in cubes, using an ice-cube tray reserved for this purpose.
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See the food glossary for information on recipe ingredients and food-related terms, and for help on using cooking measurements, see the measurements page.
