I don’t know if you have thought of this but there are never any garlic cloves in my pictures. Instead you can from time to time spot a beige- brownish purée here and there.
The reason for this is that I make a delicious roasted garlic purée wich I use instead of fresh garlic. I can’t remember where I learned to do this so I will just share the method with you.
When a recipie calls for 1 garlic clove I just add a teaspoon of purée.
The purée doesn’t taste exactly as fresh garlic. To be honest it tastes way better! And my son, who doesn’t eat low carb, spreads it on toast and claims it to be one of the most delicious things he ever has eaten.
There is no difficulty or real effort involved in making this. All it takes is some roasting, some peeling an a couple of pushes in the button on your food processor.
And you could easily bring a small jar of this garlic purée as a gift when going to a dinner party.
I have had this purée for as long as 4 weeks in my fridge without it going bad. You can probably keep it for much longer.
The last time I made it I made a double batch to see how long it keeps.
I cover the surface with olive oil when I use the purée to keep air out and that method seems to work.
So next time you stumble on good looking garlic in your local store you know what to make!
- 4-6 good looking whole garlics
- ca 1/2 cup, or 1 dl, good quality olive oil
Set your oven to 390 degrees Farenheight, or 200 degrees Celcius. Break your garlics into cloves and place in an oven proof pan. Bake for about 30 minutes.
Let them cool. Peel the cloves, pinch the hard root ends off whith your fingers and put in the bowl of your food processor. The garlic cloves that is, not the hard root ends. You can throw those out. This moment of cooking is preferably executed in front of the TV.
Add olive oil to the bowl. Mix into a smooth purée.
Pour into a clean jar. Cover the surface with more olive oil.
Stash in the fridge. Enjoy just lazily grabbing your jar and taking out a teaspoon or two next time a recipie calls for garlic!