Louisiana Roasted Garlic Puree
Use Louisiana Roasted Garlic Puree as a spread for buttered, toasted French bread
or as a condiment.
- 4 large heads garlic
- 1/4 cup olive oil
- 1/8 to 1/4 teaspoon salt
to 1/4 teaspoon pepper
- 1 tablespoon fresh lemon juice
- 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
30 seconds or until almost smooth, scraping sides of processor bowl occasionally.
- Serve hot or cold.
Yield: about 3/4 cup