Best Whipped Garlic Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

ROTISSERIE FREE RANGE CHICKEN WITH TEQUILA AND GRAPEFRUIT-CILANTRO MOJO, TOSTONES, AND GARLIC WHIPPED POTATOES



Rotisserie Free Range Chicken with Tequila and Grapefruit-Cilantro Mojo, Tostones, and Garlic Whipped Potatoes image

Provided by Food Network

Time 2h15m

Yield 4 servings

Number Of Ingredients 14

One 3-pound free-range chicken
Vegetable oil
2 grapefruits
1 red onion, julienned
2 tablespoons chopped cilantro
1 lime, juiced
1 shot tequila
4 baking potatoes, like russets
2 cups heavy cream
1 tablespoon minced garlic
Salt and freshly ground black pepper
2 green plantains
1 quart vegetable oil
Salt

Steps:

  • Preheat oven to 425 degrees F.
  • Prepare the chicken by removing the insides, washing it well, and placing it in a large baking pan or on a rotisserie. Lightly oil the chicken and roast until the juices run clear.
  • To prepare the mojo: peel and segment the grapefruit and place in a bowl. Add the red onion, cilantro, lime juice, and tequila, and let the mixture marinate for 2 hours in the refrigerator.
  • Peel and dice the potatoes, and cook in salted boiling water until tender. Drain the potatoes, add the heavy cream, minced garlic, salt, and pepper, and mash until smooth.
  • To make the tostones, peel and slice each plantain approximately 2-inches thick. In a deep skillet, heat the oil to 375 degrees F. Place the plantains in the oil and cook until both sides are slightly brown. Remove from the oil and drain on a paper towel. Once they have cooled, using a rolling pin, mash them until they are 1/4-inch thick. Return them to the hot oil and cook until golden brown. Season with salt while still hot.
  • To serve, place the mashed potatoes in the center of the plate, add the chicken on top, a spoonful of the grapefruit mojo, and decorate with a few tostones chips.

GARLIC-CHIVE WHIPPED BUTTER



Garlic-Chive Whipped Butter image

Looking for a way to dress up ordinary bread or dinner rolls? Set out a bowl of this creamy garlic butter!-Susan Stetzel, Gainesville, New York

Provided by Taste of Home

Time 10m

Yield 1/2 cup.

Number Of Ingredients 4

1/2 cup butter, softened
1/4 cup grated Parmesan cheese
1 tablespoon minced fresh chives
1 to 2 garlic cloves, minced

Steps:

  • Beat all ingredients until blended. Store, tightly covered, in the refrigerator.

Nutrition Facts : Calories 113 calories, Fat 12g fat (8g saturated fat), Cholesterol 33mg cholesterol, Sodium 136mg sodium, Carbohydrate 1g carbohydrate (0 sugars, Fiber 0 fiber), Protein 1g protein.

PEPPERONI PIZZA ROLL-UPS WITH WHIPPED GARLIC BUTTER DIPPING SAUCE



Pepperoni Pizza Roll-Ups with Whipped Garlic Butter Dipping Sauce image

Bringing the garlicky goodness from your local pizzeria straight to your kitchen table!

Provided by Food Network

Time 20m

Number Of Ingredients 5

1 (19.2 - ounce) package Farm Rich® Pepperoni Pizza Roll-Ups
4 garlic cloves, minced
12 tablespoons (1 1/2 sticks) butter, softened and divided
1 tablespoon of parsley, chopped
1 teaspoon of salt

Steps:

  • Prepare Farm Rich® Pepperoni Pizza Roll-Ups according to package directions and keep warm. In a small saucepan over medium heat, saute garlic and 4 tablespoons butter for 2-3 minutes, stirring often. Remove from heat and allow to cool for a minute. In a medium sized mixing bowl, slowly whisk in the sauteed garlic and butter with the softened butter until it becomes a creamy consistency. Stir in the parsley and salt and serve alongside warm Farm Rich® Pepperoni Pizza Roll-Ups for dipping.

GRILLED PEPPERED BEEF TENDERLOIN WITH A MOREL, CABERNET, AND TOASTED GARLIC SAUCE, SERVED WITH WHIPPED YUKON GOLDS



Grilled Peppered Beef Tenderloin with a Morel, Cabernet, and Toasted Garlic Sauce, served with Whipped Yukon Golds image

Provided by Food Network

Categories     main-dish

Time 1h

Yield 4 servings

Number Of Ingredients 16

2 ounces pure olive oil
16 ounces morel mushrooms
4 garlic cloves, minced
6 ounces Cabernet Sauvignon
6 ounces brown veal stock
2 tablespoons fresh thyme
4 tablespoons butter
Salt and pepper
2 pounds Yukon Gold potatoes, peeled
1/4 cup heavy cream
16 ounces unsalted butter
Salt and pepper
Four 10-ounce beef tenderloin fillets
1 tablespoon kosher salt
3 tablespoons cracked black pepper
Extra-virgin olive oil

Steps:

  • For the mushroom sauce: In a skillet with oil, saute mushrooms until tender. Add garlic and allow to brown lightly. Deglaze the skillet with cabernet sauvignon and reduce by three-fourths. Add veal stock and reduce by half. Add thyme and finish with butter. Season with salt and pepper. Keep warm until ready to serve.
  • For the potatoes: Place potatoes in a stockpot with lukewarm water to cover and bring to a boil. Reduce to a simmer and skim the foam off the top. Cook until tender. In a saucepot, heat cream and butter while potatoes are cooking. Drain water from potatoes and put through a sieve, add butter and cream and season with salt and pepper. Whip vigorously.
  • Preheat the grill to medium high. Roll the fillet in salt and pepper. Massage meat with olive oil. Grill to desired degree of doneness, about 130 degrees F for medium when taken on an instant read thermometer.

WHIPPED PARSNIPS WITH ROASTED GARLIC



Whipped Parsnips with Roasted Garlic image

Categories     Mixer     Garlic     Vegetable     Side     Roast     Parsnip     Winter     Bon Appétit     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 4 servings

Number Of Ingredients 5

1 medium head of garlic
1 pound parsnips, peeled, coarsely chopped (about 3 cups)
1/4 cup whipping cream
2 tablespoons (1/4 stick) butter
1/4 teaspoon ground nutmeg

Steps:

  • Preheat oven to 350°F. Cut 1/4 inch off top of garlic. Discard top. Wrap head tightly in foil. Place on rack in oven; roast until garlic is tender, about 1 hour. Cool. Press garlic to release from skin. Transfer garlic to small bowl; mash.
  • Cook parsnips in pot of boiling salted water until very tender, about 25 minutes. Drain well, reserving 1/2 cup cooking liquid. Return parsnips to pot. Add cream, butter, nutmeg, and mashed garlic. Beat with handheld electric mixer until smooth, thinning with some of reserved cooking liquid if mixture is too thick. Season to taste with salt and pepper.

WHIPPED PARSNIPS WITH ROASTED GARLIC



Whipped Parsnips With Roasted Garlic image

This fluffy parsnip puree makes a fantastic side dish, and it is a nice change from mashed potatoes... it is so good served with turkey or chicken. The roasted garlic can be prepared hours or even days in advance, I always roast tons of garlic bulbs at a time, and then freeze in 1/2-cup plastic containers to use in recipes. This recipe will serve 3-4 people, I suggest to double the recipe to serve more than 4 people, however if you double the recipe, I suggest not to use two whole heads of roasted garlic, roast two, but add in only enough to taste, two full heads of garlic for a double recipe will produce a very strong taste! Cooking time includes roasting garlic and boiling the parsnips.

Provided by Kittencalrecipezazz

Categories     Vegetable

Time 1h35m

Yield 4 serving(s)

Number Of Ingredients 6

1 medium head of garlic
1 lb fresh parsnip, peeled and coarsley chopped
1/4 cup whipping cream (unwhipped)
2 -3 tablespoons butter (no subs!)
1/4 teaspoon nutmeg
salt and pepper

Steps:

  • To make the roasted garlic: set oven to 350 degrees.
  • Cut off about 1/4-inch off of the top of the garlic bulb and discard.
  • Wrap head loosley in foil and place on a small baking pan.
  • Roast until garlic is tender (about 1 hour) cool.
  • Press bottom of the cooled bulb to squeeze out the pulp.
  • Transfer to a bowl and mash with fork.
  • Cook the parsnips in a pot of boiling water until very tender (should take about 25 minutes) drain well, reserving 1/2 cup cooking water.
  • Return parsnips to the pot; add in whipping cream, butter, nutmeg and mashed garlic (you might want to add in less than the whole bulb, just keep tasting!).
  • Beat well with an electric mixer until smooth, thinning out with some of the reserved cooking water if the mixture is too thick.
  • Season generously with salt and pepper.

Nutrition Facts : Calories 199.5, Fat 11.7, SaturatedFat 7.2, Cholesterol 35.6, Sodium 69, Carbohydrate 23.4, Fiber 5.8, Sugar 5.6, Protein 2.2

WHIPPED BUTTER - HOMEMADE ( GARLIC, HERB, CINNAMON, SALTED)



Whipped Butter - Homemade ( Garlic, Herb, Cinnamon, Salted) image

This is a homemade whipped butter that will harden with refrigeration. My mom shared this recipe with me, it's pretty fun to make and you can flavor it with just about whatever spices you choose. Wonderful on baked potatoes and other veggies. It's a little loud as it churns in the dryer. The amount you make can also be adjusted to more or less.

Provided by KrisVonD

Categories     Very Low Carbs

Time 35m

Yield 2 cups

Number Of Ingredients 6

1 pint heavy whipping cream
1 teaspoon salt (more or less to taste)
garlic powder (optional)
minced garlic (optional)
ground cinnamon (optional)
herb seasoning mix (omit salt) (optional)

Steps:

  • Using an empty plastic jar (I use an empty peanut butter jar):.
  • Pour Heavy Whipping Cream into jar, leaving about 2 inches from the rim.
  • Add salt or any other spice you desire (I recommend using salt for the first time).
  • Seal tightly and shake jar lightly.
  • Insert sealed jar into an Oven Mitt (bottom first) and place a tight rubberband around the top (beneath the covered portion of the lid).
  • Place into a dryer on the No Heat setting and run for 10-15 minutes.
  • After 10-15 minutes remove jar, shake lightly, tighten lid (lid may loosen a bit - I like to check it after 10 minutes).
  • Repeat dryer method 3-4 times until desired texture is achieved.

Nutrition Facts : Calories 821.1, Fat 88.1, SaturatedFat 54.8, Cholesterol 326.1, Sodium 1253.2, Carbohydrate 6.6, Sugar 0.3, Protein 4.9

WHIPPED RICOTTA WITH CRUDITE AND GARLIC TOASTS



Whipped Ricotta with Crudite and Garlic Toasts image

Provided by Jackie Rothong

Categories     appetizer

Time 20m

Yield 6 servings

Number Of Ingredients 7

1 pound fresh ricotta, drained
1 lemon, zested and juiced
Kosher salt and freshly ground black pepper
1 tablespoon extra-virgin olive oil, plus more for drizzling
1 small loaf crusty Italian bread, such as filone, sliced crosswise 1 inch thick
1 clove garlic, peeled
Assorted vegetables, for serving, such as radishes, snap peas, rainbow carrots, broccoli and/or cauliflower florets, Persian cucumbers and cherry tomatoes

Steps:

  • Preheat the broiler to high.
  • Combine the ricotta, lemon zest and juice in a food processor; season with salt and pepper and process until smooth. Transfer to a serving bowl and drizzle with the 1 tablespoon olive oil. Set aside.
  • Place the sliced bread on a baking sheet. Drizzle each slice with olive oil. Broil until golden, flipping once and watching closely, about 3 minutes. Remove from the oven and immediately rub each slice with the garlic and sprinkle with salt.
  • Arrange the garlic toasts and crudite on a serving platter and serve with the whipped ricotta.

OLIVE OIL AND GARLIC WHIPPED POTATOES



Olive Oil and Garlic Whipped Potatoes image

Categories     Garlic     Potato     Side     Gourmet     Sugar Conscious     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 6 to 8 servings

Number Of Ingredients 7

1 large head of garlic
3 pounds yellow-fleshed potatoes such as Yukon Gold
1 cup extra-virgin olive oil
1/2 cup whole milk
1 1/2 teaspoons salt
1/4 teaspoon freshly grated nutmeg
1/4 teaspoon freshly ground black pepper

Steps:

  • Preheat oven to 400°F.
  • Separate garlic head into cloves, discarding loose papery outer skin but keeping skin intact on cloves, and wrap tightly in foil. Roast garlic in middle of oven 30 minutes, or until soft. Unwrap garlic and cool slightly. Peel skins from each clove and on a plate with a fork mash garlic pulp until smooth.
  • While garlic is roasting, peel potatoes and cut into 2-inch pieces. In a 4-quart kettle cover potatoes with cold salted water by 2 inches and simmer until potatoes are very tender, about 30 minutes. Drain potatoes in a colander and transfer to a large bowl. With a potato masher mash potatoes. Add garlic pulp, 3/4 cup oil, milk, salt, nutmeg, and pepper and with an electric mixer beat until smooth.
  • Serve potatoes drizzled with remaining 1/4 cup oil.

WHIPPED GARLIC



Whipped Garlic image

Deceptively simple recipe for Lebanese-style whipped garlic. Intense and delicious, with an infinite number of applications -- it's lovely spread on plain pita bread or used a dip for veggies.

Provided by POMPIER850

Categories     Appetizers and Snacks     Dips and Spreads Recipes

Time 10m

Yield 12

Number Of Ingredients 3

3 cups peeled garlic cloves
½ cup olive oil
3 tablespoons salt, or to taste

Steps:

  • In a food processor, process garlic cloves and salt together until smooth. Add olive oil in small amounts, processing in short bursts until well combined.

Nutrition Facts : Calories 130.2 calories, Carbohydrate 11.2 g, Fat 9.2 g, Fiber 0.7 g, Protein 2.2 g, SaturatedFat 1.3 g, Sodium 1750.1 mg, Sugar 0.3 g

WHIPPED RICOTTA SPAGHETTI WITH GARLIC-PARMESAN BREADCRUMBS



Whipped Ricotta Spaghetti with Garlic-Parmesan Breadcrumbs image

Provided by Grant Melton

Categories     main-dish

Time 25m

Yield 4 servings

Number Of Ingredients 14

2 tablespoons olive oil
1 clove garlic, finely minced
1 1/2 cups panko breadcrumbs
1/2 teaspoon kosher salt
1 lemon, zested (about 1 teaspoon zest)
2 tablespoons finely grated Parmesan cheese
2 tablespoons finely chopped parsley
Kosher salt
1 pound spaghetti
One 15-ounce container ricotta cheese
1/2 cup finely grated Parmesan cheese
1/4 cup heavy cream
2 tablespoons unsalted butter
Freshly cracked black pepper

Steps:

  • Prepare the breadcrumbs: Heat the olive oil in a large skillet over medium-high heat. Add the garlic and cook, stirring, until fragrant, about 30 seconds. Immediately add the breadcrumbs and salt. Cook, stirring occasionally, until toasted, about 2 minutes. Transfer to a bowl and let cool for 5 minutes. Add the lemon zest, Parmesan and parsley. Set aside.
  • Meanwhile, cook the pasta: Bring a large pot of salted water to a boil. Add the spaghetti and cook according to the package instructions, until al dente.
  • While the pasta cooks, combine the ricotta, Parmesan, cream and 1/2 teaspoon salt in a food processor. Process until super creamy, about 30 seconds. Set aside.
  • Drain the spaghetti, leaving behind 1/2 cup of the cooking water in the pot. Add the butter to the pot and bring to a simmer. Add the spaghetti and the ricotta mixture. Remove from the heat and stir vigorously with a pair of tongs until the ricotta and pasta water combine to make a smooth, velvety sauce. Season with a good amount of black pepper.
  • Divide the pasta among serving bowls and top each with a hearty sprinkle of the breadcrumbs.

GREEN GARLIC AND PEA SOUP WITH WHIPPED CREAM



Green Garlic and Pea Soup with Whipped Cream image

Provided by Bon Appétit Test Kitchen

Categories     Soup/Stew     Milk/Cream     Garlic     Vegetable     Appetizer     Easter     Vegetarian     Pea     Spring     Bon Appétit     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 4 servings

Number Of Ingredients 5

2 bunches green garlic (about 1 pound)
4 tablespoons olive oil, divided
Kosher salt, freshly ground pepper
2 cups shelled fresh peas (from about 2 pounds pods) or frozen peas, thawed
1/3 cup heavy cream

Steps:

  • Cut dark-green tops from green garlic and slice crosswise 1/2" thick; slice bulbs and pale-green stalks crosswise 1/4" thick.
  • Heat 2 tablespoons oil in a large saucepan over medium heat. Add bulbs and stalks, season with salt and pepper, and cook, stirring often, until beginning to soften, 8-10 minutes. Add tops and cook, stirring often, until soft, about 3 minutes.
  • Add 4 cups water to saucepan and bring to a boil. Add peas, reduce heat, and simmer gently until peas are bright green and tender, about 5 minutes.
  • Let cool slightly, then purée soup in a blender with remaining 2 tablespoons oil, adding water to thin if needed, until smooth. Strain soup through a fine-mesh sieve into a clean saucepan, pressing on solids; season with salt and pepper. Reheat briefly (to preserve color) before serving.
  • Beat cream with a whisk in a medium bowl to soft peaks; season with salt and pepper. Serve soup with a swirl of whipped cream.
  • DO AHEAD: Soup can be made 1 day ahead. Cover and chill.

Related Topics