If you love garlic, and love garlic purée then this easy recipe for roasted garlic purée is for you. We eat a lot of garlic in our house, and I use a lot of garlic and garlic puree for cooking, salad dressings, roasting veggies and adding to sauces. Garlic adds taste and flavour as well as being really good for you.
It’s easy to make and very satisfying, and you don’t need much fuss over it too.
Good olive oil
A roasting pan
Set your oven to 200 (if you have a fan oven you can adjust it to 190)
As many heads of garlic as you want to roast. I find one head does about two tablespoons of purée.
Take your garlic bulb and chop the end that is closet to the stem end off so you can see all the cloves of garlic inside. Do this to each bulb, as many as you are using.
Place them in a roasting tray that is lined with tin foil. When you are ready with all your bulbs take your olive oil and douse the bulbs generously, and if you want to you can add salt and pepper or herbs or flakes of chilli. I prefer my garlic plain but you can do what you fancy taste wise. Scrunch the tin foil around the garlic so it’s well wrapped up, then place in the oven and bake for 35 minutes (you may need to go longer if you are doing more than a couple of bulbs, you can check if it’s done and just cook for a little longer)
Remove from the oven, open up the foil and allow to cool til you can pick up the garlic without burning your fingers.
Then comes the satisfying part.
Squeeze all the softened cooked garlic out.
You get a smooth, roasted garlic purée. It should squeeze really easily and you can get a lot of garlic from one bulb.
You can use it straight away for cooking or for salads or you can add it to a small airtight jar, with a little extra olive oil and store it in the fridge for about a week.
Or, you can just eat it, with a spoon. It’s delicious. Also helps ward off vampires…
Ok, I am joking about that bit!
I use this garlic purée in lasagnes and other things. You can also add it to a white sauce with cheese for putting on pasta dishes too.
Would you try it?