Calling all garlic lovers!!  This Stove-top roasted garlic puree and roasted garlic oil is bound to hit the mark. A simple gluten-free, paleo and vegan ingredient to add flavor to seasonal vegetables.
One would think that with A) This being a seasonal food blog, B) Only having enough bandwidth in my schedule to bust out two recipes a week, and C) Pretty much everything under the sun being actually in season right now, I would be falling over myself to highlight every highly perishable fruit and vegetable at the farmers’ market right now. Right? Anyone can see it would be perfectly logical for me to be ignoring a storing-crop vegetable like garlic right now, and focusing more on a creative fresh way of using zucchini, watermelon, tomatillos, broccoli, eggplant or tomatoes.

But no, here I am in early September talking about garlic, which will still be perfectly okay in January or March. Watch, I will be kicking myself in approximately eight weeks, thinking, why oh why did I not do a pineapple tomatillo recipe on September 9th? Or peaches or fall raspberries. Gah! What is wrong with me? To my credit, garlic IS in season right now. Pretty much every farmer at the Burlington Farmer’s Market had beautiful fat bulbs of garlic at their stand last time I went, and trust me, I stocked right up.

Side note: I loved seeing the too-serious-for-their-own-good farmers’ market shoppers inspecting the garlic, as if it was not going to be as completely amazing as that at the next stall. It is all good, people. Just buy it. Oh wait that’s me, I totally do that. I AM that person who cases the joint then buys. I guess I am too serious for my own farmers’ market good.

What Inspired This Roasted Garlic Recipe

But really, the reason I decided to share this recipe for stove-top roasted garlic (which isn’t really a recipe but more a technique) is that it is the perfect complement to all of those other amazing seasonal veggies like zucchini and fennel. Really, you will be so glad to have this ingredient on hand for all of those tomatoes and squashes that are tumbling out of the garden.

So like the name implies, this is a roasted garlic puree made on the stove-top, not in the oven. It is cooked to golden roasty perfection in a saucepan with much more oil and without the garlic skin. Then when you’re done you can puree the garlic and you also get 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 that is 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! Ohh 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 for the harvest season.

Another reason this technique is cool —and worth a full post in September — 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 bisque or the ever popular roasted garlic hummus. 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 to have any of that good stuff go into the compost with the skins. This stove top technique avoids that problem.

How to Roast Garlic on the Stove

So how do make this amazing garlic puree, you ask? It is super basic, don’t worry. All you need is oil, water and garlic. First, you have to get rid of the skins. To do that easily I use a slacker cheat really high-tech culinary innovation. I just pour boiling water right over the cloves and let them sit in the hot water until the skins soften. The garlic will also sort of par cook a little, which will help keep it from frying in the oil in the next step.

Once the water is cool enough for you to touch it comfortably, drain it away and peel the garlic. You’ll notice that the skin is super easy to remove, no clove crushing required, and the garlic itself is a little blanched. So as I mentioned, I like this step of removing the skins because there is no garlic waste. Then the garlic cloves go into the saucepan. I cover it with a blend of organic canola oil (or avocado oil) and olive 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. Then I just simmer the garlic very very gently until the whole house smells so good I can barely deal, and the cloves are golden brown and super soft. 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. Simetimes I will even pull the saucepan off the side of the burner so it just simmers on one side (This is called mijoter). To finish it all off, I drain the garlic and save the oil. I puree the garlic and store both in the fridge.

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.

Ways to Use Roasted Garlic 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.

The other night I just stirred some of the homemade garlic oil into cooked black quinoa and added in some fresh chopped basil, and it was like an instant side dish to serve alongside our grilled vegetables and chicken. I also drizzled the garlic oil on the vegetables. Holy yum!

Or you can use the puree to give a savory flavor boost to vegetable soup or salad dressing. And of course it rocks in a Caesar salad. Or the best thing is just simple steamed vegetables with some of this garlic puree, a little of the oil, a squeeze of lemon, salt and pepper. Make sure you also use this roasted garlic puree to make this low-carb Spaghetti Squash with Mushrooms and Rosemary Sauce!

Questions:

What would you make with the roasted garlic puree? How about the oil?

Are there any produce items I have been ignoring this season, that you are looking for?

Do you check out all the vegetables at the farmers’ market before you decide which one is best?

More Garlic Recipes:

Arugula and Garlic Pizza with Balsamic Reduction

Easy Garlic Herb Butternut Squash

Lemon Garlic Shrimp

Garlic Herb Marinated Chicken

Garlic Mashed Broccoli

stove-top roasted garlic

★★★★ 4 from 1 reviews

• Author: Katie Webster
• Prep Time: 15 minutes
• Cook Time: 1 hour 20 minutes
• Total Time: 3 hours
• Yield: 1 cup oil 3/4 cup puree 1x
• Method: Stovetop
• Cuisine: American

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Description

Calling all garlic lovers!!  This Stove-top roasted garlic puree and roasted garlic oil is bound to hit the mark. A simple gluten-free, paleo and vegan ingredient to add flavor to seasonal vegetables.

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Scale 1x2x3x

Ingredients

• 4 large or 5 medium heads garlic, broken into individual cloves
• 3 cups boiling water
• ¾ cup avocado or organic canola oil
• 1/3 cup extra-virgin olive oil

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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.

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Nutrition

• Serving Size: 1 tablespoon oil or 1 tablespoon puree

Keywords: roasted garlic, garlic puree, roasted garlic recipe, garlic oil