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It's not a dish but I love making garlic puree as mise en place and I did that today :) it's super convenient to have a soft, non pungent garlic that practically doesn't spoil. I can't recommend it enough! And definitely will keep doing it even though no one asked!

Recipe

Requirements

• peeled garlic (I don't mind doing it myself but buying it pre- peeled will save you a lot of time)
• your choice of neutral cooking oil
• immersion blender
• small pot or saucepan with a lid
• optional sieve

I like to use about 8 bulbs of garlic on ~0.4L of oil and that lasts me about 2 months in a 2 person household.

Steps

1. Put garlic into a pot and add oil until almost covered. The oil expands during heating so use a little less than you think you need.
2. Heat up the oil on low-medium until you see bubbling.
3. Cover the pot and turn the heat to low. Let it cook for about 45 mins or until your garlic is golden brown and completely soft (try with a fork).
4. Drain the oil from the pot into it's own container. Congrats you got yourself some bonus garlic oil that you can use to fry stuff in :)
5. Puree your garlic with your immersion blender.
6. Wait for everything to cool down before covering and refrigerating. This prevents condensed water dripping into your garlic which forms kinda gross grayish spots.

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Did some hot sauce sunday.

I have some watercress in the fridge to do a pie, but it's too warm at the moment