Calling all garlic lovers!  This stovetop roasted garlic purée and roasted garlic oil is bound to hit the mark. You can use it in soups, pastas, vegetables, on toast or in dips.

Stove Top Roasted Garlic Puree in a ramekin

Why We Love This Recipe For Stovetop Roasted Garlic

This recipe for stovetop roasted garlic is an essential culinary technique sometimes called Garlic Confit. It has a wide variety of uses and goes with so many vegetables and seasonal ingredients. Once you learn how easy it is to make you’ll always keep a jar of it on hand for whenever you need a pop of bold roasted garlic flavor.

Like the name implies, this is a roasted garlic puree made on the stovetop, not in the oven. It is cooked to golden roasted perfection in a saucepan with much more oil than usual, and without the garlic skin on.

When it’s done roasting and you puree the garlic, you’re left with this amazingly rich roasted garlic oil. Both of these ingredients are pretty much like the flavor equivalent to an afternoon shot of espresso into any and all savory vegetable recipes. So you can see why I wanted to share it today!

Just think of it: grilled eggplant drizzled with lemony dressing made with a little of this puree and oil whisked in, top that off with chopped parsley! (Try my Roasted Eggplant Chickpea Salad for starters.)

Or how about some creamy white bean puree with roasted garlic swirled right in. Spread it on slices of baguette, then top it with swiss chard sizzled in a little of this homemade garlic oil. Oh baby! I could go on, but you get my idea.

Having ingredients like this roasted garlic puree and oil is what makes preparing simple whole food so effortless.

Another reason this technique is cool is that it is even better than oven-roasted garlic.

Here’s why: You know how when you make roasted garlic in the oven, you cut the tips off the garlic, drizzle it with oil, and then wrap it up with foil? Right, like I did for my roasted garlic cheddar potato soup or the ever-popular roasted garlic hummus.

Well, there is always a tiny bit of garlic left behind in the little crevices of the garlic skins. That’s no biggie and totally okay when you’re only roasting a few heads, but when you want to make a large amount of roasted garlic, it seems like a real waste. This stovetop technique avoids that problem.

Plus you get that roasted garlic oil I mentioned. A Win-Win!

Key Ingredients For This Recipe

Garlic Lover's Roasted Garlic Caesar Salad, with roasted garlic in the dressing and a whole head of roasted garlic to go on each serving! The dressing is egg-free and it has capers in it!! | Healthy Seasonal Recipes | Katie Webster

Garlic

You’ll need 4 large or 5 medium heads of garlic, broken into individual cloves.

Water

Boiling water is used to help soften the garlic and prepare it for being roasted.

Avocado oil

If you don’t have avocado oil you can use organic canola oil. You’ll need this to roast the garlic.

Olive oil

You’ll also need extra-virgin olive oil for the roasting step.

Step-by-Step Instructions to Make This Stove Top Roasted Garlic

pouring boiling water over garlic cloves

Step 1: Soak garlic

Place the garlic in a medium heat-proof bowl. Pour boiling water over the garlic and let sit until about room temperature and the garlic skins are loosened, 40 minutes to 1 hour.

peeling garlic cloves

Step 2: Peel and Roast garlic

Peel the garlic and trim root end from each clove. Transfer the garlic to a small heavy-bottomed saucepan and add avocado or canola oil and olive oil.

Place over medium-low heat and bring to a gentle simmer. Reduce heat to low and continue cooking very gently, pulling pot to edge of burner to keep heat low enough if necessary to prevent the mixture from boiling, until the garlic is very soft when pricked with a fork and golden-brown, 40 to 50 minutes.

garlic cloves in a mesh sieve

Step 3: Drain and Purée garlic

Cool completely. Strain the garlic, reserving oil.

Puree the garlic. Store in separate covered containers in the fridge for up to two weeks. Bring oil to room temperature before using if it becomes solid in the refrigerator.

mixing garlic in a food processor

FAQs and Expert Tips

How to store roasted garlic puree & oil

The puree and oil will keep for quite a while. I am going conservative here and saying they last for 10 days, but maybe longer. If the roasted garlic oil gets solid in the fridge, just pull it out and let it come up to room temperature before using. Do not store either at room temperature unless you are interested in brewing your own botox.

Why does this recipe call for two types of oil?

I find that straight olive oil is too strong and gets a little bitter. Plus it is less expensive to use a blend of canola or avocado alongside the olive oil.

What to do if the garlic starts to brown

Sometimes the oil will start to bubble too vigorously, and the garlic will brown too quickly, so in that case make sure the heat is as low as it can go. Sometimes I will even pull the saucepan off the side of the burner so it just simmers on one side (This is called mijoter).

Ways to Use Roasted Garlic Confit, Puree & Oil

Looking for more ideas for its uses? Well really I’ll leave it up to you, but here are some more ideas to get your creative juices flowing.

Additional Garlic Recipes to Try

Thanks so much for reading! If you are new here, you may want to sign up for my email newsletter to get a free weekly menu plan and the latest recipes right to your inbox. If you make this recipe, please come back and leave a star rating and review. I would love to hear what you thought!

Happy Cooking! ~Katie

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Roasted Garlic Puree and Oil on healthyseasonalrecipes.com

Stovetop Roasted Garlic {Garlic Confit}


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4 from 1 review

  • Author: Katie Webster
  • Total Time: 3 hours
  • Yield: 1 cup oil 3/4 cup puree 1x

Description

Calling all garlic lovers!!  This Stovetop roasted garlic puree (or garlic confit) and roasted garlic oil is bound to hit the mark. A simple ingredient to add flavor to seasonal vegetables, pasta, soups and more.


Ingredients

Units Scale
  • 4 large or 5 medium heads garlic, broken into individual cloves
  • 3 cups boiling water
  • 3/4 cup avocado or organic canola oil
  • 1/3 cup extra-virgin olive oil

Instructions

  1. Place garlic in a medium heat-proof bowl. Pour boiling water over the garlic and let sit until about room temperature and the garlic skins are loosened, 40 minutes to 1 hour.
  2. Peel garlic and trim root end from each clove. Transfer the garlic to a small heavy-bottomed saucepan and add avocado or canola oil and olive oil. Place over medium-low heat and bring to a gentle simmer. Reduce heat to low and continue cooking very gently, pulling pot to edge of burner to keep heat low enough if necessary to prevent the mixture from boiling, until the garlic is very soft when pricked with a fork and golden brown, 40 to 50 minutes.
  3. Cool completely. Strain garlic, reserving oil, and puree the garlic. Store in separate covered containers in the fridge for up to two weeks. Bring oil to room temperature before using if it becomes solid in the refrigerator.

Notes

Storing Tips:

The puree and oil will keep for quite a while. I am going conservative here and saying they last for 10 days, but maybe longer. If the roasted garlic oil gets solid in the fridge, just pull it out and let it come up to room temperature before using. Do not store either at room temperature unless you are interested in brewing your own botox.

  • Prep Time: 15 minutes
  • Cook Time: 1 hour 20 minutes
  • Category: condiment
  • Method: Stovetop
  • Cuisine: American

Nutrition

  • Serving Size: 1 tablespoon oil or 1 tablespoon puree
roasted garlic collage with text overlay