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OIL POACHED GARLIC PUREE & ROASTED GARLIC OIL Recipe

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This recipe for OIL POACHED GARLIC PUREE & ROASTED GARLIC OIL is from Clan Uisdean Favorites, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Fresh Garlic
Canola Oil
Extra Virgin Olive Oil
Directions:
Directions:
1. Bring 4 cups of water to boil in a medium saucepan. Remove from heat, add the cloves of 4 heads of garlic (don't peel), stir to submerge the cloves and let sit until the skins are softened and cool enough to handle, about 50 minutes. Strain the garlic, remove the skins and cut off the hard nub where the clove was attached to the head.

2. Place the garlic, 1½ cups of canola oil and ½ cup of extra virgin olive oil in a medium saucepan; bring to a gentle simmer over medium low heat. Reduce the heat to low and maintain a very gentle simmer (it may be necessary to slide the pan to the edge of the burner). Simmer until the cloves are golden and very soft when pressed with a fork, 40 to 50 minutes. Let cool for 30 minutes.

3. Transfer the cooled garlic to a sieve to drain, reserving the oil. Transfer the garlic to a food processor and puree until smooth, scraping down the sides occasionally. Store the puree and the oil separately in the refrigerator, (Note: The oil will congeal slightly but that's okay. It shouldn't solidify but if it does, let it sit on the counter for a bit, the just our off what you need).

 

 

 

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