Garlic Roasted Puree
"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
- Ingredients:
- 5
- Yields:
-
1/4 cup
- Serves:
- 12
ingredients
- 4 heads garlic, whole
- 1 -2 tablespoon olive oil
- 1⁄4 teaspoon salt
- 1⁄4 teaspoon pepper
- 1 tablespoon fresh lemon juice
directions
- Preheat oven to 350° or 325° for a glass pan.
- 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.
- Drizzle with olive oil.
- Bake for 20 minutes (I do 30 minutes for a milder flavor).
- Cool.
- Slip off skins and place in garlic in the food processor (or use a stick blender).
- Add salt, pepper and lemon juice. Process until smooth.
- Spread this mild puree on toast French bread, baked potatoes or grilled chicken.
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RECIPE SUBMITTED BY
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