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Roasted Garlic Paste
A condiment that can be stirred into sauces, stuffing and gravy, and just about everything else that is creamy in texture. makes for a much milder sweeter flavor than raw garlic. Is also great for spicing when doing sous vide.
Ingredients
- 6 whole heads of garlic
Directions
Put the the whole garlics into a covered pan with ½ cm (1/4 inch) water in the bottom.
Bake at 160°C (320°C) for about 1 hour until they are completely soft.
Cut them in half through the cloves.
Press out the soft tissue from the browned garlic into a sieve.
Push them through the strainer with a sauces spoon, so you get your mass as creamy as possible.
Can be stored covered in the refrigerator for up to a week.
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