Roasted Garlic Paste

[Guest guest]

Imust've made an error when I first tried to send this - it's an ingredient in

Eggflower Soup but I think everyone has their own method.

 

 

* Exported from MasterCook *

 

Roasted Garlic Paste

 

Recipe By :Mollie Katzen's Vegetable Heaven

Serving Size : 0 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

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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. 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. 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.

 

 

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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

 

 

Nutr. Assoc. :