I know I have mentioned this before but we are big garlic lovers here and we always have some of this Oven Roasted Garlic Puree in the fridge ready to go at a moments notice! We use this Oven Roasted Garlic Puree in mashed potatoes, mixed with sour cream as a topping for baked potatoes, added to sauces, dressings or even when making garlic bread. The possibilities are endless.
This Oven Roasted Garlic Puree adds flavors to dishes with a milder, sweeter garlic flavor that will surprise you. I never thought roasting the garlic could change and even improve a dish as much as it does until I tried it. Now I have a special, bright colored container I keep it in so I can always find it in my fridge. My husband always says he needs a GPS to find anything in our refrigerator so this container helps!
This Oven Roasted Garlic Puree makes the most delicious garlic bread I have ever tasted. Really. Combined with salted butter and spread on bread that is heated or toasted and you will never make it using regular minced garlic again!
I never prepare my mashed potatoes without some Oven Roasted Garlic Puree and some parmesan or cheddar cheese and I am always asked what I did to make the mashed potatoes taste so good! Every time!
As I have probably already mentioned you can easily substitute this Oven Roasted Garlic Puree in any recipe you are making that calls for regular garlic. I especially love using it in any sauce I prepare for a nice change, you really have to consider trying it! A batch will last in your refrigerator for up to two weeks!
Here is our video for Oven Roasted Garlic Bulbs and Oven Roasted Garlic Puree below. You have to check out how easy this is to make!
Oven Roasted Garlic Puree
- 6 garlic heads or as many as desired
- 1 tblsp olive oil - per head
- dash salt
- dash pepper
Preheat the oven to 350 degrees. Line a baking sheet with aluminum foil. Peel and discard the papery outer layers of the whole garlic bulb. Cut the top quarter off each garlic head so the cloves are exposed. Place cut side up on the prepared baking sheet. Pour each tablespoon of oil on top of each bulb and season lightly with a dash of the salt and pepper on each. Cover tightly with tinfoil and bake until the cloves are soft and golden brown, about 55 minutes to 1 hour.
Let the garlic cool. Squeeze the soft garlic flesh from each head into a bowl. Mash the flesh with a fork to blend it into a purée. This purée can be stored in an airtight container in the refrigerator for up to two weeks.