Confit garlic purée from Two Chefs in the Garden: Over 150 Garden-Inspired Vegetarian Recipes (page 89) by Lynn Crawford and Lora Kirk

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Notes about this recipe

  • averythingcooks on August 10, 2025

    This is a really easy way to turn a bunch of already peeled garlic cloves into super soft, pale gold roasted garlic. It pretty much took the 50 minutes they called for (with lots of checking starting at about 35 minutes) and I easily smooshed it all up with a fork. I now have very generous 1 (ie maybe up to 2?) tsp portions heading to my freezer & as I continue to clear my garden garlic, I can see making another batch (scaled to whatever) again.

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