Guest guest Posted January 13, 2000 Report Share Posted January 13, 2000 * Exported from MasterCook * Millenium Braised Garlic Recipe By :The Millenium Cookbook - Eric Tucker & John Westerdahl Serving Size : 0 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 large garlic bulbs 1 cup vegetable stock, or dry white wine, or nonalcoholic white wine 1 teaspoon minced fresh rosemary 1 teaspoon minced fresh thyme This staple is indispensable for our oil-free cookery. The soft and slightly caramelized cloves of garlic add both depth of flavor and, when pureed, creamy texture to many dishes. Keep this on hand to blend into soups, pasta sauces, and condiments. Preheat the oven to 350F. With a large knife, cut off the top 1/2 inch from each garlic bulb. Place the garlic heads in a small baking dish. Add the stock, thyme, and rosemary. Cover tightly with aluminum foil. Bake for 1 1/2 hours, or until the heads are soft and lightly browned. Let cool to the touch. Squeeze the soft garlic out of the sliced-open top. Store in airtight container in the refrigerator for up to 1 week. Yield: " 1 cup " - - - - - - - - - - - - - - - - - - - Per serving: 244 Calories (kcal); 1g Total Fat; (2% calories from fat); 10g Protein; 54g Carbohydrate; 0mg Cholesterol; 28mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 11 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 Quote Link to comment Share on other sites More sharing options...
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