GARLIC, ROASTED
Due to the high sodium content in most commercial salad dressings, I make my own. Since I prefer the flavor of roasted garlic over raw, I roast a bulb every Saturday and make salad dressings on Sundays. This recipe is from Moosewood Restaurant Low-Fat Favorites.
Provided by Netgirls Healthy Co
Categories Vegan
Time 50m
Yield 1 bulb
Number Of Ingredients 2
Steps:
- Preheat oven to 375.
- Peel most of the papery skin from bulb.
- Cut tip off, exposing tops of cloves.
- Place in small baking dish or on square of foil.
- Add 1 T water.
- Cover dish or close foil square.
- Bake for 45-60 minutes, until very soft to the touch.
- Let cool.
- Separate cloves and store in refrigerator.
- Peel cloves as needed.
- Sealed and refrigerated, it will keep for at least a week.
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