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
- 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
- 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).
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?
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)
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