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“This delicious recipe came from a card I found in an old box. It appears to have come from a grocery store. Use this puree for cooking as you would crushed garlic. I have used it in spaghetti sauce, soup, and garlic bread so far with excellent results.”
READY IN:
30mins
SERVES:
12
YIELD:
1/4 cup
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat oven to 350° or 325° for a glass pan.
  2. Slice bottoms off heads of garlic to loosen cloves. Leave skins intact. Place in shallow bake-ware pan. NOTE: I have arthritis and slicing the bottoms off can be difficult so I slice straight across the middle and put both halves in the pan, sliced side down.
  3. Drizzle with olive oil.
  4. Bake for 20 minutes (I do 30 minutes for a milder flavor).
  5. Cool.
  6. Slip off skins and place in garlic in the food processor (or use a stick blender).
  7. Add salt, pepper and lemon juice. Process until smooth.
  8. Spread this mild puree on toast French bread, baked potatoes or grilled chicken.

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