Roasted Garlic Paste

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* Exported from MasterCook *

 

Roasted Garlic Paste

 

Recipe By :Mollie Katzen

Serving Size : 0 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

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Preheat oven to 375 F. 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.)

 

You can also roast individual cloves of garlic. Use 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.

 

Source:

" Mollie Katzen's Vegetable Heaven "

 

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Per serving: 0 Calories (kcal); 0g Total Fat; (0% calories from fat); 0g

Protein; 0g Carbohydrate; 0mg Cholesterol; 0mg Sodium

Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0

Other Carbohydrates

 

NOTES : 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-oz garlic bulb yields about a

tbsp of paste.

Nutr. Assoc. :