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Whole Roasted Garlic

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Could one person eat a whole bulb of garlic? Absolutely, if it's gently cooked until it's nutty brown, creamy in texture, and mellow in flavor. To eat roasted garlic, simply squeeze a clove and spread the pulp onto bread. If you thin it with a little chicken broth, you will have a tasty pasta sauce; thinned with a bit of vinegar, water, and oil, it makes a sublime creamy-garlic salad dressing. Toss in some chopped basil and pine nuts to make a light pesto.


4 garlic bulbs

1/2 c chicken broth

2 tsp olive oil

2-3 sprigs thyme

1-2 sprigs rosemary

Freshly ground pepper, to taste


1. Preheat oven to 400. Cut about 1/4-inch from the top of the garlic, exposing the tips of the cloves. Combine the garlic, broth, oil, thyme, rosemary, and pepper in a shallow baking dish, tossing to coat the garlic. Cover with foil and bake until golden brown and very soft, 1-1/14 hrs; check the amount of liquid in the baking dish occasionally and add a little more broth if necessary. Remove the foil and bake 10 min longer.


2. Cool the garlic to room temp, then serve, drizzled with the pan juices.



5.5 pts/bulb


274/248.5/under 150

Size 26/20/8ish

1/4/08: -10

2/1/08: -8.5

3/7/08: -0

4/4/08: -4.5

5/2/08: -4

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