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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 cup garlic paste 562g Recipe makes 1 cup garlic paste) |
||
| Calories 1631 | ||
| Calories from Fat 992 | (60%) | |
| Amount Per Serving | %DV | |
| Total Fat 110.3g | 169% | |
| Saturated Fat 15.3g | 76% | |
| Monounsaturated Fat 78.8g | ||
| Polyunsaturated Fat 12.5g | ||
| Trans Fat 0.0g | ||
| Cholesterol 0mg | 0% | |
| Sodium 79mg | 3% | |
| Potassium 1821mg | 52% | |
| Total Carbohydrate 150.1g | 50% | |
| Dietary Fiber 9.5g | 38% | |
| Sugars 4.5g | ||
| Protein 28.9g | 57% | |
Roasted Garlic Paste
By: sugarpea
Oct 21, 2003
A staple at our house, roasted garlic has uses limited only by your imagination. Roasted garlic is very mild and mellow. Flavor meats, sauces, breads, pastas, dressings and vegetables with it.
1 cup garlic paste
Ingredients
- 1 lb garlic head
- 1/2 cup olive oil
- salt & freshly ground black pepper
Directions
1
Preheat oven to 375°.2
Remove any loose papery skins from the outside of the garlic heads; cut off the top 1/3 of the heads to open the cloves; set aside for another use; place the heads in a small baking dish, cut sides up; pour olive oil over them and sprinkle with salt and pepper.3
Cover the dish tightly and bake until 3/4 done, about 45 minutes; uncover and continue to bake another 15 minutes or until the cloves begin to pop out of their skins and brown; cool.4
Squeeze the cloves out of their skins into a bowl; add the oil from the baking dish and mix well, forming a paste.5
Store, refrigerated, up to one week.
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Featured Reviews for This Recipe
From: Kris B.
On Sep 15, 2008
The oily drippy bits of garlic skin that got all over my hands were totally worth it--this stuff was amazing on crackers and red peppers. I wish I had used a full pound.
From: Diana #2
On Aug 27, 2008
I'm another 'garlic roasting virgin'. 
Don't know why I waited so long. I did 8 heads, which yielded 1-1/2 cups of paste. We had it broiled on french bread. Sooo tasty. I mixed 1/4 cup paste with 1/2 cup butter, 5 turns of the pepper mill and about 1/4 tsp red pepper flakes. The remaining paste I froze in 1/4 cup increments. Must buy MORE garlic!!!! Thanks so much for sharing.
From: Bergy
On Jul 28, 2005
Love this recipe for roasted garlic. I did about 15 heads will be using a few ASP and have frozen the rest in ice cube trays for future use. I don't know if this will work bur I think so. Thanks Mean Chef — posted Sep 18, 2004 Added Comments - The garlic freezes well. I have used it on 3 occasions and there is no sharpness in the flavor. Because of the Olive oil it can come right out of the freezer to use - the cloves are easily separated and it defrosts very Added comments- I had some garlic left over from last years harvest so roasted the works - It is so handy to have frozen Thanks again!
From: Sackville
On Sep 13, 2004
I have to admit to being daft when I first made this recipe. I didn't read the directions properly before I got started and instead of keeping the garlic heads whole, I separated all the cloves. As a result, I had to guess at the baking time. After 20 minutes they were soft and the cooked garlic squeezed out easily. It seemed to work fine though and I finally whizzed them through my blender to make a smooth paste. I had to add a bit more oil than was left on the baking tray to achieve this. The second time I followed the directions and didn't need to add any extra oil. The purée is really superb is so many dishes. So far, I've made a soup, used it as a spread on a pizza base and (my favourite) fried up a tablespoon or so with dried chilli flakes and pasta for a quick meal.
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