ROASTED GARLIC PUREE:
Loosen papery outside skin by rolling each head of garlic back and forh across a cuting surface; rub away loose skin. Cut-off abour ? inch from tip end of each garlic head with a sharp knife so that most clove interiors are exposed and garlic heads sit straight.
Place garlic heads, cut side down, in a medium saucepan. Add milk and bring to simmer. Poach garlic over low heat until softenes slightly (about 10 minutes). Drain garlic (reserve milk).
Heat oven to 350?. Place 1 head of garlic in the center of an 8" square of aluminum foil. Drizzle ? teaspoon oil over the garlic. Gather the corners of the foil over garlic; twist to seal. Repeat with remaining heads of garlic.
Roast garlic packets in a small baking dish until garlic is very soft (about 1 hour). Let packets cool. Remove from foil. Squeeze out softened garlic. (The puree can be stored at room temperature for 1 week or refrigerated up to 1 month).
CREAM SAUCE:
Bring milk, cream , red pepper and oregano to boil in a medium saucepan; simmer, whisking constantly until milk mixture reduces by half. Lower heat; whisk in garlic puree until sacue emulsifies slightly (2-3 minutes). Whisk in parmesan cheese and salt and pepper to taste.
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Serving Size: 1 Serving (65g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 128 | ||
Calories from Fat: 86 (67%) | ||
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Amt Per Serving | % DV | |
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Total Fat 9.6g | 13 % | |
Saturated Fat 5.6g | 28 % | |
Monounsaturated Fat 3g | ||
Polyunsanturated Fat 0.4g | ||
Cholesterol 31.6mg | 10 % | |
Sodium 172.6mg | 6 % | |
Potassium 106.6mg | 3 % | |
Total Carbohydrate 5.2g | 2 % | |
Dietary Fiber 0.2g | 1 % | |
Sugars, other 5g | ||
Protein 5.7g | 8 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 128
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