Roasted garlic paste

1 Servings

Ingredients

Quantity Ingredient
3 ounces Garlic bulb
Olive oil; optional

Directions

| ROASTED GARLIC PASTE. I use this ingredient in so many of my recipes, I am giving you a method here, at the front of the book, to encourage you to make Roasted Garlic Paste all the time. Keep it around, not just for using in the recipes, but also for spreading on bread, plain pasta, baked potatoes . . . anything. If you drizzle the top surface of the paste with a little olive oil, and keep it in an airtight container in the refrigerator, this stuff will keep at least a week. One 3-ounce garlic bulb yields about a tablespoon of Roasted Garlic Paste.

| PREHEAT the oven to 375F/190C. Line a small baking pan with foil. Trim the tips of the garlic, then stand the bulbs upright on the foil. Roast for about 30 minutes, or until the bulb feels soft when gently pressed. (Larger bulbs will take longer to roast.) When cool enough to handle, simply break the bulb into individual cloves, and squeeze out the roasted garlic pulp into a small bowl. (this part will be a little messy, but worth the slight inconvenience.)

| NOTE. You can also roast individual cloves of garlic. Uise large ones and don't peel them first. Lightly oil the baking pan, and scatter the cloves on the oiled surface. Roast for only 10 minutes. Cool, and then squeeze out the pulp as in the instructions above.

kitpath nov97

Recipe by: Mollie Katzen's Vegetable Heaven (Hyperion, Oct97)

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