INGREDIENTS

INSTRUCTIONS

| ROASTED GARLIC PASTE. 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/190C. 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. Uise 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.
kitpath nov97
Recipe by: Mollie Katzen's Vegetable Heaven (Hyperion, Oct97)

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