Roasted garlic purée is a delicious and versatile paste that is used for the best Indian recipes, as well as classics like Italian bread and pasta. Find out how to make oven-roasted garlic purée with our easy recipe.
Before setting out to make oven roast garlic puree, as with any other recipe, it’s important that you know what you will need for the recipe to be a success.
You will need:
- Olive oil.
The garlic should be in bulbs. There is a difference between garlic cloves and garlic bulbs. For this recipe, you will need garlic bulbs.
In case you are confused, a garlic bulb is sometimes known as a head of garlic. It’s a cluster of garlic cloves put together. It looks like a ball, and when you pull it apart, you get the individually wrapped cloves.
Roasting garlic in the oven has a way of releasing the flavors in a more robust manner. Roasting garlic in the oven is easy and it is also an essential step in making oven roast garlic puree. Once roasted, the garlic can be spread across bread or used in different recipes. A well-roasted bulb should spread easily, bursting with a unique flavor.
Time & temperatures
You will need to roast the garlic in the oven for this recipe. The temperature needs to be set to 350˚F to roast the garlic. You will need to place it in the oven at this temperature for about 55 minutes to an hour. This should be enough time for it to go soft and have all the flavors bursting through.
The amount of time that the garlic Is in the oven, will depend on a number of factors. One of these will be the size of the garlic bulb. This also varies depending on the age and type of garlic that you are roasting.
You will also need to let the garlic cool down for about 15minutes when you take it out of the oven before you need to puree it. all in all, it should take you about 1 hour 10 minutes to make.
An average-sized garlic bulb should give you about 1 ¼ teaspoon of puree. This is not an exact or standard figure across the board. It will vary depending on the size of the garlic bulb you pure An average-sized garlic bulb should give you about 1 ¼ teaspoon of puree.è.
When you put the garlic in the oven, you will need to wrap it in foil paper. This helps concentrate the heat on the garlic.
Cleaning garlic can be a pain. You can lighten the load by putting the bulb in a container that’s about a quart size or so. You can do this for cloves or a whole bulb. Close the container, and then shake it up nicely. This will loosen the skins from the cloves. This trick will work especially on bigger bulbs and cloves. Keep shaking until all the skin has come away from the cloves.
You know when the garlic is cooked when it becomes soft and almost mushy. Also, you will be able to smell it.
How to make garlic purée from scratch
Oven-roasted garlic puree is one of the easiest recipes to make. For this recipe, you will need aluminum foil, in addition to the ingredients listed above. You will also need a baking tray.
The first step to take will be to preheat the oven to be ready for your cloves when you are done preparing them. Now line your baking tray with aluminum foil. This will help concentrate the garlic’s heat and prevent the garlic from sticking to the pan. Then peel the garlic and prepare it for roasting. Cut off the tops of the garlic and place them on the tray to make sure they are facing up. You do this to make sure that the garlic will fully absorb the oil and the seasoning.
The next step is to infuse the garlic with more flavor and also to make sure that the garlic doesn’t burn out. Now pour 1 tablespoon of olive oil over the cut bulbs then season with salt and pepper. Ensure the bulbs are tightly covered in the foil and then bake for about 1 hour, at 350˚F. The exact amount of time will depend on the size of the bulb.
Once it’s done, allow the garlic to sit for 15 minutes so that it cools down. Then mash the cloves up to make the pureè.
You can store it in the fridge in an airtight container. The olive oil will help you keep the garlic fresh. It should last for about a week in the fridge. Your other option is to freeze the garlic. You can do this by laying the pureè on parchment paper then leaving those in the freezer for about 2 hours. When they are frozen, place them in an airtight container, and they should be good for up to 3 months.
You could also freeze the garlic in ice cube trays. Once they are frozen, pop the cubes out, and seal them in a resealable bag, which you can keep in the freezer.
You can spread garlic puree on bread and snack on it. You can also add the pureè to mashed potatoes to give them an extra boost. You can also add some mayonnaise and use it as a spread or mix it into pasta. You can also use it to make garlic bread or put in soups. This way, you get a robust roasted garlic flavor.