Large roasted garlic puree

Roasted-Garlic Puree

This roasted garlic puree recipe comes to us courtesy of Jimmy Bannos and John DeMers from their book, "The Heaven on Seven cookbook. Where it's Mardi Gras All the Time!" This recipe is a companion to their Texas Roadhouse Chili.

Yield: Makes 1 cup

Roasted-Garlic Puree Recipe

  • 1 cup peeled garlic cloves
  • 1 cup extra virgin olive oil
Preparation Instructions

Preheat the oven to 300 degrees.

Place the garlic in a small ovenproof container and pour in the oil. Use additional oil if needed to completely immerse all the garlic cloves. Cover the container with aluminum foil and roast 1 hour, until garlic is soft and light golden brown.

Strain the garlic and place in a blender along with 2 tablespoons of the oil. Puree to a smooth consistency, adding a small amount of oil if neccessary. Pour into a container and cover the top of the puree with a thin layer of the oil.

Cover and store in the refrigerator.
Reserve the remaining garlic-infused oil in another container and refrigerate.

Yield: Makes 1 cup
Helpful Hints

We use roasted garlic in dozens of dishes, because of its unique and nutty flavor. The oil that it's cooked in can be used for sauteing meats or vegetables. This recipe can easily be doubled and stored in the refrigerator for up to one month. Or if you want, you can just slap it on French bread and wolf it down.


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This is an excellent recipe, however every time I cook it I find a dead wolf in my oven the next morning :(

Carlos P

Extra virgin olive oil would be wasted on this recipe.
There's no reason to spend the extra money for it's strong olive flavor and delicate cold-press extraction if you're just going to soak garlic cloves in them and throw it in the oven. Use "pure" olive oil instead. You won't be able to tell the difference except for in your wallet.

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