Cajun and Creole Recipes
Louisiana Roasted Garlic Puree
Use Louisiana Roasted Garlic Puree as a spread for buttered, toasted French bread or as a condiment.
Yield: about 3/4 cup
Ingredients
- 4 large heads garlic
- 1/4 cup olive oil
- 1/8 to 1/4 teaspoon salt
- 1/8 to 1/4 teaspoon pepper
- 1 tablespoon fresh lemon juice
Instructions
- Chop off bottom of garlic head, and separate whole cloves, leaving tight outer covering intact. Place cloves in a shallow 8-inch square baking dish, and drizzle with olive oil.
- Bake at 350 degrees F for 20 minutes.
- Cool and drain; remove skins. Roast garlic may be eaten as is or pureed for smoother texture. To puree, put into food processor with salt, pepper and lemon juice. Process for 30 seconds or until almost smooth, scraping sides of processor bowl occasionally.
- Serve hot or cold.