RC-435SELECT * FROM recipe_recipes WHERE recipe_id = 5820
| View Recipe |
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| Recipe Name: |
Roasted Garlic Puree - Copy |
| Source: |
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Submitted by: |
Lindy H. Frank |
Last Modified: |
0000-00-00
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| Course: |
Condiments |
Used in Baskets: |
No |
| Base: |
Other |
Kosher: |
No |
| Ethnicity: |
American |
Kosher for Passover: |
No |
| Preparation Time: |
0.00
Minutes |
Number of Servings: |
6 |
| Inactive Prep Time: |
0.00
Minutes |
Original Num Servings: |
6 |
| Cooking Time: |
60.00
Minutes |
Heart Healthy: |
No |
| Oven Temp: |
300 |
Approx. Cost/Serving: |
$2.87
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| # Sides Included: |
0 |
Difficulty: |
Easy |
| Yields :
| 1
Cup
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Tested: |
No |
| Wine Type: |
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Wine Suggestion: |
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| Equipment Needed: |
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| Suggested Sides: |
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| Comments: |
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Ingredients:
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Directions:
Preheat oven to 300 degrees.
Place the garlic in a small, ovenproof container and pour in the oil. Use additional oil if needed to completely immerse all the garlic cloves. Cover the container with aluminum foil and roast 1 hour, until garlic is soft and light golden brown.
Strain the garlic and place in a blender along with 2 tablespoons of the oil. Puree to a smooth consistency, adding a small amount of oil if necessary. Pour into a container and cover the top of the puree with a thin layer of the oil. Cover and store in the refrigerator for up to 1 month.
Reserve the remaining garlic-infused oil in another container and refrigerate. |
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| Nutrition per Serving: |
| Calories: |
111 |
Total Carbs: |
8.0 |
Net Carbs: |
0.0 |
| Cholesterol: |
0.0 |
Fat: |
8.7 |
Protein: |
1.60 |
| Fiber: |
0.80 |
Sodium: |
8.00 |
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