James Peterson

Roast Garlic Puree

Preparation info
  • Makes

    1 cup

    Puree
    • Difficulty

      Easy

Appears in
Cooking
Cooking

By James Peterson

Published 2007

  • About

Make a batch and keep it for a week or so in the refrigerator or in the freezer for several months.

Ingredients

  • 12 heads garlic
  • 3 tablespoons olive oil

Method

Peel off and discard the excess peel from the garlic heads, and break the heads into cloves. Don’t peel the cloves. Toss the cloves with the oil and spread them in a roasting pan. Slide the pan into the oven, turn the oven to 325°F, and bake for about 45 minutes