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Oil-Poached-Garlic Puree & Roasted-Garlic Oil

Source: © EatingWell Magazine
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Rating: 4   Reviews: 1 See Reviews
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Active Time:  30 Minutes
Total Time:  2 Hours 30 Minutes
  1/2-2/3 cup puree and about 2 cups oil
When you have these on hand, you can work miracles with any entree.

Make Ahead Tip: Cover and refrigerate puree for up to 1 week; cover and refrigerate oil for no more than 1 week.
4 cups  water
4 heads  garlic, cloves separated
1 1/2 cups  canola oil
1/2 cup  extra-virgin olive oil
Oil-Poached-Garlic Puree & Roasted-Garlic Oil Recipe at
Bring water to a boil in a medium saucepan. Remove from the heat, add garlic, stir to submerge and let sit until the garlic 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.

Place the garlic, canola oil and 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.

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.

Recipe reprinted by permission of © EatingWell Magazine. All rights reserved.
Date Added: 01/01/2008
Nutrition Facts per Serving
Yield:   1/2-2/3 cup puree and about 2 cups oil
Calories: 94
Fat, Saturated: 1g
Fiber: 1g
Carbohydrates, Total: 12g
Sodium: 6mg
% Cal. from Fat: 115%
Fat. Total: 12g
Protein: 2g
Spotlight Recipe Review See all 1 reviews »

Rating: 4
by: Joanne, NY Reviewed: 07/18/2013
Good, but there's an easier way
I am a crazed cook, pasta, pizza, and bread maker, so I must cut corners wherever I can to save time. If you do too, buy the garlic puree in a jar. It's a condiment you can find out there, at La Tienda, Amazon, addition, the roasted garlic olive oil I buy from Wms-Sonoma, but there are many brands. It's just good to have some shortcuts up your sleeves sometimes!
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