Baked Garlic Purée

Preparation info

  • Difficulty

    Easy

  • Yield:

    1 cup

Appears in

Sauces

By James Peterson

Published 1991

  • About

Ingredients

garlic heads 15 15
olive oil 1 tbsp 15 ml

Method

  1. Preheat the oven to 325°F (160°C). Peel the outside papery skin off the garlic heads. Create 3 packets of garlic by wrapping 5 heads together in aluminum foil.
  2. Bake the garlic until the cloves are soft, usually about 1 hour.
  3. Extract the purée from the cloves with a food mill, or by pushing the garlic flesh through a drum sieve with a plastic pastry scraper or a strainer with the back of a ladle.
  4. To store the purée in the refrigerator, place in mason jars or narrow containers, smooth the top with the back of a spoon, and dribble over the olive oil. Seal the jars or cover with plastic wrap. The purée darkens when exposed to air.