Currently in season

Garlic in the Thermomix®

We have matched 171 English Thermomix® recipes with garlic. Here is the season window, buying advice and the best MixMyDay recipe links.

Seasonal calendar by month

When are garlic in season?

Harvested from July to August, with stored garlic available across Europe into February.

Outdoor crop: fresh European harvest. Protected crop: greenhouse or covered cultivation. Stored: European harvest kept in storage.

Buying and storing garlic

Fresh garlic has plump, firm cloves without soft spots and a taut, papery skin. Avoid bulbs with green shoots (already sprouting and bitter), wilted skins or dark patches. European-grown garlic tends to be more aromatic than imported bulbs from Spain or further afield. Young garlic (May to June) is mild and juicy, ideal for eating fresh.

Store garlic somewhere cool, dark and well ventilated, never in a plastic bag. Peeled cloves keep in oil in the fridge for 2 to 3 weeks. To freeze: peel the cloves, blend them and freeze in portions in ice cube trays. In the Thermomix® you can make a garlic paste (a garlic base) that keeps in the fridge for several weeks.

Preparing garlic in the Thermomix®

In the Thermomix®, garlic is one of the ingredients we nearly always prepare at the start: chop whole, peeled cloves together with the onion for 5 sec on speed 5, then sweat them in oil at 120°C on speed 1. This rounds off the bite and lets the allicin release its flavour without turning bitter. For a garlic paste or garlic base, we blend plenty of cloves with a little oil and salt on speed 8 to 10 until smooth.

For Garlic Butter or a Cheesy Garlic Baguette, we briefly stir finely chopped garlic through soft butter on speed 3. For garlic powder, dried slices are ground to a fine powder on speed 10.

The most common mistakes with garlic

Frying garlic at too high a temperature. Above 120°C garlic quickly turns bitter and dark. When sweating it in the Thermomix®, always stay at 120°C on speed 1 and keep an eye on the time. Over-browned garlic makes the whole sauce taste bitter.
Dropping in cloves too coarsely. The Thermomix® does not chop whole, unpeeled cloves evenly. Always peel them and halve larger cloves so that everything is chopped evenly in 5 sec on speed 5.
Blending the green germ along with it. The green germ inside an older clove tastes sharp and unpleasant. Before you use them, halve the cloves and remove the green shoot. This makes the flavour noticeably milder.

Complete list

All 171 Thermomix® recipes with garlic

Garlic as the main ingredient (8 recipes)

Garlic in more recipes (163 recipes)

Show all 163 recipes ↓Show fewer ↑

Goes well with garlic

These seasonal ingredients are in season at the same time, ideal for combining:

Garlic in the monthly calendar:

FAQ

Good to know

How do I peel lots of garlic cloves quickly?

Soak the cloves briefly in warm water, or press the bulb against the worktop with something flat. The skin then loosens more easily. Raw cloves cannot be processed unpeeled in the Thermomix®, so peeling stays a job for the hands.

How do I make garlic paste in the Thermomix®?

Blend plenty of peeled cloves with a teaspoon of sea salt and a splash of olive oil on speed 8 to 10 until you have a smooth paste. Spoon it into a screw-top jar, cover with oil and keep it in the fridge for up to 3 weeks. A handy base for any sauce.

Why does garlic smell milder after cooking?

The allicin responsible for that pungent smell breaks down into milder compounds when heated. That is why cooked garlic tastes and smells much gentler than raw. If you love a raw kick, add the garlic just before serving.

Can I dry garlic in the Thermomix® and grind it into powder?

Yes. Cut the cloves into thin slices, dry them in the oven at 50 to 60°C for several hours until completely brittle, then grind them to a fine powder in the Thermomix® on speed 10. It keeps better and is handier than shop-bought powder.

How many Thermomix® recipes with garlic are there?

There are currently 171 recipes in our collection. You will find them above, sorted by main ingredient and supporting ingredient.