The Confident Kitchen Series
There are numerous techniques on the Internet and in cookbooks that describe how to roast garlic – almost all of them demonstrate or discuss the traditional oven roasting method. I have prepared roasted garlic this way for many years. However, I always felt that it was a bit wasteful because I could not totally remove all of the sticky, roasted goodness from the heads of garlic. Therefore, knowing How to Make Pan Roasted Garlic Puree is an important skill to learn because it is a simpler process with little or no waste. I will provide you with a step-by-step process which will show you how to peel cloves of garlic in an easy and efficient way, then pan roast the garlic cloves, puree them and then store them. As well, I have provided recipes and ideas regarding how to use the pureed roasted garlic. There are several advantages to this method: one, there is no waste, and two; you end up with a delicious
How to Make Pan Roasted Garlic Puree
CHEF TALK: Roasted garlic puree can be used for a number of different purposes. I typically pan roast at least 1 pound (454 g) of garlic cloves at a time. Freeze the garlic puree in ice cube trays or silicone trays for use in pan sauces, stews or dressings.
Following this recipe, learn How to Peel Garlic The Easy Way instructions and photographs.
Yield: 1 lb. roasted garlic puree + bonus ¼ cup garlic oil
INGREDIENTS:
- 1 lb. (454 g) garlic cloves, peeled (see instructions below)
- ¼ cup olive oil (my preference), avocado oil or vegetable oil
- ½ teaspoon salt
- ¼ teaspoon ground pepper
METHOD:
- Preheat a large frying pan. Pour in the vegetable oil. Add the garlic cloves, and simmer over low to medium heat, stirring often until the garlic caramelizes.
CHEF TIP: Just like caramelizing onions, pan-roasting garlic is a gradual process that will take approximately 30 to 40 minutes. The garlic cloves will start to take on colour, gradually changing from light to dark golden as the cloves caramelize. - In a small sieve over a measuring cup, drain the garlic cloves, and keeping the garlic oil.
- Puree the garlic cloves in a food processor (or mash finely with a fork). Thin the puree if necessary with the garlic oil you have kept.
- Season the puree with salt and pepper and stir through.
- Store the roasted garlic puree in the fridge for up to one week in a sealed container. For longer term storage, freeze the puree in silicone trays or in 1 Tablespoon portions on a parchment-lined baking sheet. Once the portions are frozen, place them in a labelled sealed container. Store the garlic oil in a small bottle in the refrigerator and use within a few weeks (all infused oils should be kept refrigerated).
Garlic cloves are caramelized slowly in olive oil The final stages of caramelization of the garlic cloves 
Straining the roasted garlic cloves. Don’t forget to reserve and store the bonus garlic oil! 
A food processor or immersion blender makes quick work of pureeing roasted garlic cloves 
Freezing Roasted Garlic Puree in silicone trays 
Frozen nuggets of Roasted Garlic Puree are placed in a container or zipper bag and stored in the freezer 
Freezing nuggets of roasted garlic puree (and also minced garlic and shallots) is very handy to have on hand
How to Peel Garlic the Easy Way
When fresh local garlic is available, I buy whole heads in bulk and ‘peel’ them by using this easy shake-it-up trick:
- Place the whole head of unpeeled garlic or separated cloves in a quart-size container.
- Cover the container with a lid and shake it vigorously. The thin garlic skin will fall away.
- Remove the peeled cloves.
- Repeat if necessary until all of the skin has fallen away from the cloves.
- Continue with pan roasting, as outlined above.
CHEF TIP: Fresh, peeled Garlic Cloves can be purchased in bulk at your grocery store.
CHEF TIP: Save the thin, papery garlic clove peelings for soup stock
WHAT ELSE CAN I DO WITH THIS RECIPE?
Add a cube of roasted garlic puree to Stews, Spaghetti Sauce, Soups, Homemade hummus recipes and Salad Dressings. Here are a few more roasted garlic ready recipes.
Make Creamy Roasted Garlic Aioli
Tomato-Potato Soup with Roasted Garlic
Herb and Garlic Chicken, Pancetta and Broccoli Pasta
Duck Fat Potatoes with Smoked Sea Salt
Here are a few ideas to use the Roasted Garlic Oil:
- Use as a drizzle on pasta, soups, and salads
- Substitute the garlic oil in place of vegetable oil in your recipes such as this salad dressing:
- Garlic Oil Salad Dressing: In a food processor or blender, blend together 1/4 cup garlic oil, 2 tablespoons lemon juice, 1/2 teaspoon Dijon mustard, 1/2 teaspoon sea salt, and a pinch of sugar. Drizzle on fresh greens, pasta or vegetables
- Use to make garlic butter mixture (half butter, half garlic oil)
Please CLICK the link above to access my Urb’n’Spice LEARNING TIPS, which are listed alphabetically on the Learning Tips blog post under the following subheadings:
- Favourite Kitchen Tools: Spatula
- Straining
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You Might Also Enjoy these Urb’n’Spice recipes:
Pan Roasted Chicken Breast with Creamy Asiago Sauce
Savoury Rhubarb Apple Compote with Pork Medallions
If you try my method for How to Make Pan Roasted Garlic Puree, please leave me a comment below with your feedback. Don’t forget to pin this recipe for later!
Denise Paré-Watson
The Urb’n’Spice Chef
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You seriously don’t know how much I LOVE garlic! I even love the smell of it on my hands, lol. Love your tips here. This garlic puree would make any recipe stand out with a big punch of flavour! YUM!
I know! Me too! Garlic is so underappreciated, isn’t it? Thanks for your sweet comments, Dawn. You’re the best!
Wow, Denise, I did not know you could do garlic like you do caramelized onions! That is something we will surely do, and freeze it as you suggested. It will come so handy! Thank you so much also for the trick on how to peel garlic. I never do that!
Dear Nicoletta: I am so happy that I could teach you a trick or two about garlic. Caramelizing garlic cloves is just as satisfying as caramelizing onions. I think that you will enjoy the process. Don’t forget to pour that glass of wine to sip while you are hovering over the pan – it makes the task even more pleasant. Cheers to you and Loreto and thank you for your lovely words.
I cook with garlic all the time, but never thought to make my own puree! This is genius Denise, and great step by step process. Thanks for sharing!
Thank you, Leanne! Your comments are very Much appreciated. Let me know if you try making the roasted garlic purée – I think you will love using it!
I have never thought to caramelize garlic, but what a fantastic idea, Denise! We love roasted garlic, so I can imagine how good this is. I can’t wait to try this and I’ll definitely freeze a bunch to have on hand. Thanks for sharing!
You will love having this roasted Garlic Puree on hand in the freezer, Colleen. It is so handy! And you are right! It is so good!! ?
Great idea, Denise! I haven’t tried it this way. I received a garlic roaster as a gift many years ago and did it that way (the garlic slides right out). Sadly, it recently broke 🙁 so I need to use an alternative method. This is perfect!
I do not know about this Garlic roaster that you speak of Terri, but it sounds very Interesting. I believe you will enjoy trying the pan roasting technique. Let me know if you do and thanks so much for your comments.
Great idea Denise!!! I love this method and that I’m not heating my whole oven for a few little bulbs of garlic. Thanks for this great technique!
Thanks, Sabrina! I am delighted that you think so! It is an awesome technique that I think you will enjoy doing. Cheers!
Denise, this is brilliant! What a time-saver and a great way to bring out the delicious flavour of garlic. Thanks so much for sharing! Pinned to try!
Thank you for your lovely comments, Elaine. I think that you will love this roasted garlic technique for your lovely recipes. Cheers!