Roasted Garlic Puree Recipe

September 16, 2012 0 Comments

Secret to Mashed Potatoes

How to Make Roasted Garlic Puree

Even if you are not a fan of garlic, you may be surprised how much you like roasted garlic and roasted garlic puree. The roasting process takes some of the bite out of garlic giving it a mellow, milder flavor that’s great for adding to other dishes or just spreading on a piece of French bread.

How to Use Roasted Garlic Puree

Besides spreading on bread and eating, try adding some garlic puree to your mashed potatoes, replace in recipes calling for garlic, add some to Mayonnaise to spread on sandwiches or add to pasta dishes. There are so many ways to use it, I like to make some whenever I have to roast something in the oven so I have it on hand for the rest of the week.

Two Methods of Roasting Garlic

There are basically two ways I’ve seen garlic being roasted for making a garlic puree. One is roasting whole heads of garlic and the other of separating the cloves from the head and roasting that way. Personally, I like the first way better because I think it’s less fuss. I’ll describe both ways in the recipe.

Roasted Garlic Puree


1 lbs garlic, peeled

1/2 lbs butter, unsalted

1/4 lbs shallots -- peeled and sliced

1/4 cup Chablis -- dry

1/4 tablespoon white pepper

1 tablespoon Kosher salt

How To Prepare At Home

Combine ingredients in oven proof container and cover with aluminum foil or very tight fitting lid.

Place in moderately hot oven. 375 degrees F. Roast covered for approx. 1 hour. +/- 15 minutes. The garlic should be very tender and lightly browned.

Puree in high speed blender, not food processor.

Keep covered in refrigerator. Will keep as long or longer than fresh garlic.

NOTES : Use for Garlic Mashed Potatoes, Roasted Garlic Sauces, Pastas with or without Cream, with Mayonnaise on Sandwiches (Roasted Garlic Aiioli) etc.


Last modified on Mon 5 October 2015 3:49 pm

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