Prepare this purée with roasted garlic and it will be even smoother. It can be used as a spread, in sandwiches, or passed through baguette slices that are then baked in the oven. It's also great for finishing meat or poultry sauces. Six large heads of garlic (around 300g) yield about one cup of purée. Place the cloves with their skins on to cook for 30 minutes or until they're tender. Drain and press through a potato ricer with the skin. Season the obtained purée with salt, black pepper, and olive oil. Store it in an airtight container, smooth out the surface, and drizzle with a thin layer of olive oil just to protect it. Store it in the refrigerator.
Prepare this purée with roasted garlic and it will be even smoother. It can be used as a spread, in sandwiches, or passed through baguette slices that are then baked in the oven. It's also great for finishing meat or poultry sauces. Six large heads of garlic (around 300g) yield about one cup of purée. Place the cloves with their skins on to cook for 30 minutes or until they're tender. Drain and press through a potato ricer with the skin. Season the obtained purée with salt, black pepper, and olive oil. Store it in an airtight container, smooth out the surface, and drizzle with a thin layer of olive oil just to protect it. Store it in the refrigerator.
