Elephant garlic purée
This is just a brilliant (and healthy) equivalent to garlic butter. Ideal for putting on jacket potatoes, and it can be cooked in the same oven whilst they are cooking. The flavour is similar to normal garlic but much, much milder, almost a watered down garlic.
| Elephant garlic purée | |
|---|---|
 |
| Elephant garlic cloves | |
| Servings: | Serves 2 |
| Calories per serving: | 32 |
| Ready in: | 1 hour 18 minutes |
| Prep. time: | 3 minutes |
| Cook time: | 1 hour 15 minutes |
| Difficulty: | 
|
| Recipe author: | Chef |
| First published: | 17th January 2013 |
|
Best recipe reviewTry this, if you can find elephant garlic 5/5 It's lovely and milder than you would think |
Ingredients
Printable 🖨 shopping 🛒 list & 👩🍳 method for this recipe
- 1 bulb of elephant garlic
- 5 ml olive oil spray
Method
- Heat the oven to about 220° C (425° F gas 7) - the temperature is not that important
- Break the bulb into cloves
- Lightly oil a sheet of tin foil
- Loosely wrap the cloves in a foil parcel, sealing so no air escapes
- Roast in the oven for about an hour and fifteen minutes
- Check the garlic soft and squidgy
- Squeeze the soft garlic purée out of the cloves
- Spread on your potatoes
- Yum!
Variations
This could be done with normal garlic though the resulting purée would be stronger and harsher.
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