Roasted Garlic Purée
This is a great staple to have on hand. Add it to soups, mashed potatoes, pasta sauce, or spread a little on croutons with an herbed ricotta cheese spread. Keep refrigerated and use within four or five days.
Makes 2 to 3 tablespoons
Ingredients:
1 head garlic (about 20 cloves)
1 to 2 tsp. extra virgin olive oil
1 sprig each, fresh thyme and rosemary
Sprinkle of salt and pepper
Preheat oven to 400º. Place one head of garlic in a small baking dish and drizzle with extra virgin olive oil. Throw in a sprig of fresh thyme or rosemary. Sprinkle with salt and pepper to taste. Roast until tender, about 40 minutes. When cool enough to handle, cut off the root end and squeeze the garlic into a small bowl. Mash with a fork until smooth.
| Compare and Save | ||
 Instead of this… |
Calories | Fat (g) |
| Traditional recipe, 1 serving (1 tbsp.) | 95 | 9 |
 Try this… |
Calories | Fat (g) |
| Modified recipe, 1 serving (1 tbsp.) | 29 | 1 |
 Total savings: 66 calories and 8 grams of fat per serving |
Related Articles:
- Dips – Artichoke Dip
- Dips – Hummus
- Dips – Creamy Feta and Spinach Dip
- Dips – Grilled Eggplant Dip
- Dips – Salsa
- Appetizers – Twice-Baked New Potatoes
Leave a Comment