Oil-Poached-Garlic Puree & Roasted-Garlic Oil
From EatingWell: December 2005/January 2006
When you have these on hand, you can work miracles with any entree.
- 4 cups water
- 4 heads garlic, cloves separated
- 1 1/2 cups canola oil
- 1/2 cup extra-virgin olive oil
- 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.
Tips & Notes
- Make Ahead Tip: Cover and refrigerate puree for up to 1 week; cover and refrigerate oil for no more than 1 week.
Per tablespoon (puree): 94 calories; 12 g fat (1 g sat, 8 g mono); 0 mg cholesterol; 12 g carbohydrates; 2 g protein; 1 g fiber; 6 mg sodium; 0 mg potassium.
Nutrition Bonus: Vitamin C (20% daily value).
Exchanges: 1 vegetable, 1 fat
Nutrition Note: Per tablespoon (oil): 105 calories; 12 g fat (1 g sat, 8 g mono); 0 mg cholesterol; 0 g carbohydrate; 0 g protein; 0 g fiber; 0 mg sodium.
More From EatingWell
If you work out in the morning, refuel with one of these...
Our healthy Labor Day recipes are a delicious way to...
One-pot recipes are the perfect solution for easy weeknight...
Our healthy stir-fry recipes are full of fiber-rich...
Packed with a bounty of nutrients as well as fiber, green...
Store-bought packaged foods can make cooking or baking easier...
Whether grilled, seared, broiled, baked or made into burgers...
Whether you’re roasting beets, serving them sliced on a salad...
Celebrate summer with our summer dessert recipes made with...In the dog days of summer, you don’t have to turn on your stove...
When summer tomatoes from backyard gardens and farmstands hit...
In celebration of EatingWell's 10th anniversary we picked our...
These easy weeknight suppers are inspired by the bountiful...
Take advantage of summer's bounty of fresh produce with these...
Muffin tins are great for making more than just muffins,...
Use your charcoal grill or gas grill for more than just...
- Ease of Preparation
- Total Time
- More than 1 hour
- 8 or more
- Preparation/ Technique
- Type of Dish
- Sauce/Condiment, savory
- December 2005/January 2006