Oil-Poached-Garlic Puree And Roasted-Garlic Oil

1. 1

   Bring 4 cups of water to boil in a medium saucepan.

2. 2

   Remove from the heat, add the separated but unpeeled cloves of 4 heads of garlic, stir to submerge the cloves, cover and let sit until the garlic skins are softened and cool enough to handle, about 50 minutes.

3. 3

   Strain the garlic, discarding the water, remove the skins and cut off the hard nub where the clove was attached to the head.

4. 4

   Place the garlic, canola oil and EVOO in a medium saucepan; bring to a gentle simmer over medium-low heat.

5. 5

   Reduce the heat to low and maintain a very gentle simmer (it may be necessary to slide the pan to the edge of the burner). Simmer until the cloves are golden and very soft when pressed with a fork, 40 to 50 minutes. Let cool for 30 minutes.

6. 6

   Transfer the cooled garlic to a sieve to drain, reserving the oil. Transfer the garlic to a food processor and puree until smooth, scraping down the sides occasionally. Store the puree and the oil separately in the refrigerator.

7. 7

   NOTE: makes 1/2 to 2/3 cup puree (depending on the size of the garlic) and 2 cups garlic-infused oil.

* Per serving · 4 servings · Values may vary.

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