Garlic puree is wonderful in most recipes that call for fresh pure garlic. The addition of the shallot gives this garlic shallot puree recipe more depth and flavor. This recipe is a keeper, and youll find that I mention it often in my recipes. Prepare it ahead of time, so its ready when you begin to cook.
Pureed garlic keeps up to ten days covered in the refrigerator, and keeps frozen for up to six months in the freezer.
Garlic has been used throughout the centuries and is to believed to have many uses, include a cure for toothaches.
Today garlic has become such a staple in our kitchens and is used in a wide variety of recipes. Today Im going to puree a little garlic and shallot with some olive oil to make a garlic shallot puree. You can use this puree any time a recipe calls for garlic.
When choosing garlic, look for cloves that are really firm to the touch and skin that is not wrinkled. The same technique should be used when choosing your shallot.
How to Puree Garlic
10 cloves garlic, peeled
1/2 of a large shallot, peeled
1 tablespoon olive oil
Mix together in a mini food processor or blender about 30 seconds. Scrape down and blend until creamy.
I use this every time a recipe calls for fresh garlic, and I use about 1 teaspoon of the puree per clove of fresh garlic.
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