Roasted Garlic Spread
Roasting garlic mellows out the sharp bite while deepening the flavor. This spread is great straight, served on bread, or in sauces. You can stir in Dijon mustard or olive oil, or mix the spread into a cream-based dip (image from Our Kitchen Menu)
| Yield: 1/2 cup | Time: 60 minutes |
This recipe originally appeared in Growing Perennial Foods: A field guide to raising resilient herbs, fruits, and vegetables. On sale now.
Preparation:
1. Preheat the oven to 400 degrees.
2. Cut the tops off of each garlic head so that the cloves are exposed. Drizzle each with enough olive oil so that it runs down into the cloves (about 1 tsp per head).
3. Wrap in foil and roast in the oven for 50 minutes.
4. When the garlic heads are done, the insides should be soft. Squeeze out the garlic from the cloves and mash with a fork. Add salt and pepper.
Ingredients:
4 heads of garlic
Olive oil for drizzling
1/4 tsp salt
1/8 tsp pepper
This recipe is excerpted from Growing Perennial Foods: A field guide to raising resilient herbs, fruits & vegetables, by Acadia Tucker. It includes tips on gardening in a way that mitigates climate change, 34 perennial profiles, and a recipe for each one. The companion books is Growing Good Food: A citizen’s guide to backyard carbon farming, available for pre-order now.
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