Real African Dishes: [MC-AllEthnic-Recipes] Roasted Garlic Jam

Friday, June 24, 2011

[MC-AllEthnic-Recipes] Roasted Garlic Jam - trace Carbohydrate; trace Dietary

* Exported from MasterCook *

Roasted Garlic Jam

Recipe By :A Hudson Valley Thanksgiving by Wendy Malouf
Serving Size : 16 Preparation Time :0:00
Categories : Condiment LowCal (Less than 300 cals)
LowerCarbs Vegan

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
6 large heads garlic -- unpeeled
3/4 cup extra-virgin olive oil

1.Preheat the oven to 300 degrees. Halve the garlic heads crosswise. In a saucepan of boiling salted water, blanch the garlic for 5 minutes; drain well. Trim off the roots.
2.Pour the oil into a 9-by-13-inch baking pan. Add the garlic, cut side down, and roast for 1 hour, or until the garlic is soft.
3.Squeeze the garlic from the skins into a coarse strainer set over a bowl. Press the garlic through the strainer with a spatula. Whisk the puree until creamy.

Make Ahead: The jam can be refrigerated for up to 10 days. Save the garlicky oil to use in cooking.

Makes 1 cup

Cuisine:
"Mediterranean"
Source:
"Food&Wine November 1996"
S(Formatted by Chupa Babi):
"June 2011"
Yield:
"1 cup"
- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 91 Calories; 10g Fat (98.1% calories from fat); trace Protein; trace Carbohydrate; trace Dietary Fiber; 0mg Cholesterol; trace Sodium. Exchanges: 0 Vegetable; 2 Fat.

Nutr. Assoc. : 0 0