Roasted Garlic and Preserved Lemon Spread by @simonauscher

1h10

4 servings

🧄

300 g

Garlic

🍋

3

Preserved lemon

🌿

2 sprigs

Rosemary

🍋

1 lemon

Lemon zest

🫒

480 ml

Olive oil

  1. Preheat

    Preheat the oven to 160°C (320°F).

  2. Place
    • peeled garlic
    • rosemary

    Place 300 g (10.6 oz) peeled garlic cloves and 2 rosemary sprigs in the baking dish.

  3. Zest
    • lemon zest
    • Garlic

    Zest 1 lemon directly over the garlic mixture.

  4. Pour
    • extra virgin olive oil
    • Garlic

    Pour in enough extra virgin olive oil, about 350 ml (1 1/2 cups), to completely cover the garlic.

  5. Bake
    • peeled garlic
    • rosemary
    • lemon zest

    Bake for 60 min at 160°C (320°F) until the garlic is very soft, tender, and confit-like.

  6. Cool
    • rosemary
    • peeled garlic

    Remove and discard the rosemary sprigs, then let the roasted garlic cool for 5 min.

  7. Step
    • salt-preserved lemon
    • Preserved lemon

    Remove the pulp from 3 salt-preserved lemons and discard any seeds.

  8. Transfer
    • peeled garlic
    • salt-preserved lemon
    • Preserved lemon

    Transfer the roasted garlic and preserved lemon pulp to the blender.

  9. Add
    • extra virgin olive oil
    • Garlic

    Add 1 ladle, about 125 ml (1/2 cup), of the garlic-infused olive oil to the blender.

  10. Blend
    • peeled garlic
    • salt-preserved lemon
    • extra virgin olive oil

    Blend until completely smooth and creamy, scraping down the sides once if needed.

  11. Transfer
    • peeled garlic
    • salt-preserved lemon
    • extra virgin olive oil

    Transfer the spread to a clean sterilized jar and level the surface.

  12. Layer
    • extra virgin olive oil

    Cover the spread with a thin layer of olive oil before sealing the jar.

Roasted Garlic and Preserved Lemon Spread by @simonauscher

1h10

4 servings

🧄

300 g

Garlic

🍋

3

Preserved lemon

🌿

2 sprigs

Rosemary

🍋

1 lemon

Lemon zest

🫒

480 ml

Olive oil

Preparation Steps

  1. Step 1/12

    Preheat the oven to 160°C (320°F).

  2. Step 2/12

    Place 300 g (10.6 oz) peeled garlic cloves and 2 rosemary sprigs in the baking dish.

    🧄peeled garlic
    🌿rosemary
    🍳baking dish

  3. Step 3/12

    Zest 1 lemon directly over the garlic mixture.

    🍋lemon zest
    🍋zester
    🍳baking dish

  4. Step 4/12

    Pour in enough extra virgin olive oil, about 350 ml (1 1/2 cups), to completely cover the garlic.

    🫒extra virgin olive oil
    🍳baking dish

  5. Step 5/12

    Bake for 60 min at 160°C (320°F) until the garlic is very soft, tender, and confit-like.

    🧄peeled garlic
    🌿rosemary
    🍋lemon zest
    🫒extra virgin olive oil
    🍳baking dish

  6. Step 6/12

    Remove and discard the rosemary sprigs, then let the roasted garlic cool for 5 min.

    🌿rosemary
    🧄peeled garlic
    🍳baking dish
    🥄spatula

  7. Step 7/12

    Remove the pulp from 3 salt-preserved lemons and discard any seeds.

    🧂salt-preserved lemon
    🔪knife
    🪵cutting board

  8. Step 8/12

    Transfer the roasted garlic and preserved lemon pulp to the blender.

    🧄peeled garlic
    🧂salt-preserved lemon
    🥄spatula

  9. Step 9/12

    Add 1 ladle, about 125 ml (1/2 cup), of the garlic-infused olive oil to the blender.

    🫒extra virgin olive oil
    🥄ladle

  10. Step 10/12

    Blend until completely smooth and creamy, scraping down the sides once if needed.

    🧄peeled garlic
    🧂salt-preserved lemon
    🫒extra virgin olive oil
    🥄spatula

  11. Step 11/12

    Transfer the spread to a clean sterilized jar and level the surface.

    🧄peeled garlic
    🧂salt-preserved lemon
    🫒extra virgin olive oil
    🫙sterilized jar
    🥄spatula

  12. Step 12/12

    Cover the spread with a thin layer of olive oil before sealing the jar.

    🫒extra virgin olive oil
    🫙sterilized jar

Composition

Ingredients

Types

Herbs, Fruit

Ingredients

Garlic, Preserved lemon, Rosemary, Lemon zest, Olive oil

Notes

Garlic (peeled), Preserved lemon (salt preserved lemons), Lemon zest (zest of one lemon), Olive oil (enough to cover)

Allergens

to inform

Dietetics

Dietary regimen

Vegan, Vegetarian, Gluten-free, Dairy-free, Paleo, Keto, Low-carb, Mediterranean

Calories

90 kcal

Macro nutrients

Protein: 1.2g, Carbohydrates: 4.5g, Dietary fiber: 0.7g, Sugars: 0.8g, Fat: 8.2g, Saturated fat: 1.2g

Nutritional Information

Minerals

Sodium: 180mg, Potassium: 65mg, Calcium: 18mg, Iron: 0.3mg

Vitamins

Vitamin C: 5mg, Vitamin B6: 0.1mg, Vitamin E: 1.2mg, Vitamin K: 9

Preparation

Time Information

Preparation

10 minutes

Cooking

1 hour 0 minutes

Overall

1 hour 10 minutes

Difficulty

Level

Easy (1/4)

Steps

12 steps

Equipments

Utensils

baking dish, zester, knife, cutting board, ladle, spatula, sterilized jar

Appliances

Oven, Blender

Type

Type

Type Of Dish

Condiment, Spread, Dip, Appetizer

Occasions

Aperitif, Barbecue, Picnic, Summer, Party

Origin

Source

Platform

instagram

Original Creator

@simonauscher

Origin

Cuisine

French, Mediterranean

Geographic

France, Europe

Various

Aspect

Texture

Creamy, Silky, Smooth, Spreadable, Jammy

Flavors

Garlicky, Tangy, Citrusy, Herbal, Savory, Rich, Mellow

Other

Price

Low

Recommended Preservation

fridge

Preservation Infos

room temperature : 0 min (Do not store at room temperature because garlic preserved in oil can present a botulism risk.), fridge : 7 days (Store in a clean sealed jar.,Keep the spread covered with olive oil.,Refrigerate at 4°C (40°F) or below.,Use a clean utensil each time.), freezer : 90 days (Freeze in small airtight portions.,Thaw in the refrigerator before serving.)