| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables |
|
|
1 |
servings |
INGREDIENTS
| 4 |
lg |
Heads garlic |
| 1 |
c |
Vegetable stock; or dry white wine, or nonalcoholic white wine |
| 1 |
ts |
Minced fresh rosemary |
| 1 |
ts |
Minced fresh thyme |
INSTRUCTIONS
Makes 1 cup This staple is indispensable for our oil-free cookery. The soft
slightly caramelized cloves of garlic add broth depth of flavor and, when
pureed, creamy texture to many dishes. Keep thsi on hand to blend into
soups, pasta sauces, and condiments.
Preheat the oven to 350. 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
sotck, thyme, and rosemary. Cover tightly with aluminum foil. Bake for 1
1/2 hours, or until the heads are soft and slightly 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.
Nutritional info per Tbsp: 16 Calories (0% from fat), 0g Protein, 4g Carbo,
0g Fat, 0mg Cholesterol, 10 mg Sodium, 0.2g Fiber
The Millenium Cookbook Eric Tucker & John Westerdahl, M.P.H., R.D., C.N.S.
Dessert Recipes by Sascha Weiss ISBN 0-89815-899-0 $19.95
Posted to EAT-LF Digest by "Jessica R. Shawl" <jshawl@scdt.intel.com> on
Dec 04, 1998, converted by MM_Buster v2.0l.
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