Tofu-N-Sprouts
02-05-05, 04:42 AM
Roasted Garlic (Goes with ANYTHING!!)
By:
Category: Appetizers and Dips
This recipe is suitable for a: vegetarian/vegan diet.
Ingredients:
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4 heads garlic, stem end (pointy part) trimmed by 1/2-inch
1 tablespoon olive oil
1/2 teaspoon kosher salt
1/4 teaspoon freshly cracked black pepper
Additional 3 Tbsp. olive oil or melted butter (Not margarine, it tends to burn too easily)
1/4 cup plus 2 tablespoons stock or water
French bread, accompaniment
Chopped parsley leaves, for garnish
Instructions:
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Preheat the oven to 450 degrees F.
Rub the garlic with the olive oil and place the heads, cut-side up, in a small saute pan or baking dish that's just large enough to hold the garlic comfortably.
Season the garlic with the salt and pepper and add the olive oil or butter and stock/water to the saute pan.
Place the saute pan in the oven and roast for about 45 - 50 minutes, or until the garlic is golden brown on the top and the cloves are VERY soft - can be pierced easily with the tip of a sharp paring knife. Do NOT let it "blacken" as it will be bitter.
Remove the chafing dish from the oven and allow the garlic to cool. When the garlic is cool enough to handle, squeeze the roasted garlic out from the skins. Serve with slices of French bread and garnish with chopped parsley.
Additional comments:
-----------------------------------------------------
OR: Squeeze on to crackers, add to Pizza toppings, dips, mashed potatos, cooked veggies, soups, sauces.... it goes on anything!
For a printable version of this recipe click the post # in the upper right hand corner.
You can rate this recipe using the drop-down menu in the upper right hand corner.
By:
Category: Appetizers and Dips
This recipe is suitable for a: vegetarian/vegan diet.
Ingredients:
-----------------------------------------------------
4 heads garlic, stem end (pointy part) trimmed by 1/2-inch
1 tablespoon olive oil
1/2 teaspoon kosher salt
1/4 teaspoon freshly cracked black pepper
Additional 3 Tbsp. olive oil or melted butter (Not margarine, it tends to burn too easily)
1/4 cup plus 2 tablespoons stock or water
French bread, accompaniment
Chopped parsley leaves, for garnish
Instructions:
-----------------------------------------------------
Preheat the oven to 450 degrees F.
Rub the garlic with the olive oil and place the heads, cut-side up, in a small saute pan or baking dish that's just large enough to hold the garlic comfortably.
Season the garlic with the salt and pepper and add the olive oil or butter and stock/water to the saute pan.
Place the saute pan in the oven and roast for about 45 - 50 minutes, or until the garlic is golden brown on the top and the cloves are VERY soft - can be pierced easily with the tip of a sharp paring knife. Do NOT let it "blacken" as it will be bitter.
Remove the chafing dish from the oven and allow the garlic to cool. When the garlic is cool enough to handle, squeeze the roasted garlic out from the skins. Serve with slices of French bread and garnish with chopped parsley.
Additional comments:
-----------------------------------------------------
OR: Squeeze on to crackers, add to Pizza toppings, dips, mashed potatos, cooked veggies, soups, sauces.... it goes on anything!
For a printable version of this recipe click the post # in the upper right hand corner.
You can rate this recipe using the drop-down menu in the upper right hand corner.