ROASTED GARLIC
Roasted garlic is an easy and affordable way to add a savory boost to almost any meal. The long, slow cooking mellows the garlic's bite and leaves rich, deep flavor and silky texture in its place. Use it to make Roasted-Garlic Bread, Garlic and Chive Dip, or Garlic-Stuffed Roast Chicken.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Time 1h15m
Yield Makes 2 cups
Number Of Ingredients 4
Steps:
- Preheat oven to 400 degrees. Using a serrated knife, slice off top quarter of garlic heads, exposing as many cloves as possible. Arrange garlic heads, cut side up, in an 8- or 9-inch square baking dish (make sure garlic heads sit flat).
- Season garlic with salt and pepper and sprinkle with thyme. Slowly pour oil over each head, letting it soak into and around cloves. Cover dish tightly with foil and roast until cloves are golden, completely soft, and begin to protrude slightly from skins, about 1 hour. Let stand until cool enough to handle.
- From the bottom up, squeeze each head to push out cloves (peel skins from any completely enclosed cloves). Transfer garlic and cooking oil to an airtight container. (Garlic will keep, refrigerated, up to 2 weeks.)
Nutrition Facts : Calories 168 g, Fat 11 g, Fiber 1 g, Protein 3 g
ROASTED GARLIC GRAVY
Garlic lovers unite! Roasting a whole head of garlic gives this sauce a gourmet (yet surprisingly mellow) flavor. Serve over Chickpea-Veggie Loaf and/or baked potatoes. From the vegan restaurant "It's Only Natural" in Middleton, CT.
Provided by White Rose Child
Categories Sauces
Time 1h2m
Yield 6-8 serving(s)
Number Of Ingredients 8
Steps:
- In a small oven-safe dish, place the garlic and pour on about 1 cm. of water. Put it in the oven or a toaster oven at 350 until the outside is brown and the innermost cloves are soft,25-30 minute Check after 20 minutes to see if you need to add a little more water- it dries up easily!
- Allow the roasted garlic to cool. Ten slice off the top and squeeze the soft cloves from the skin into a small bowl. Mash the garlic with a fork and set aside.
- Toast the flour in a medium-sized pot, over medium heat, stirring constantly, until fragrant but NOT browned. Vigorously stir in the oil, then the garlic, with a wire whisk and cook for a couple of minutes on low heat, stirring often.
- Stir or whisk in the liquid, soy sauce and herbs, stirring till fairly smooth (There'll probably still be chunks of garlic!) Simmer the gravy for 20 minutes, stirring occasionally. Serve hot.
Nutrition Facts : Calories 83.7, Fat 4.8, SaturatedFat 0.5, Sodium 227.2, Carbohydrate 9.1, Fiber 1.2, Sugar 0.2, Protein 2.1
ROASTED GARLIC-HERB GRAVY
This came from Thanksgiving Dinner cookbook. When I made this gravy I easily cut the recipe in half. I used chicken broth in place of stock. Plus all dried seasonings. When I made this gravy I cooked my veggies in my broth as we had deep fried our turkey and there was no time for pan roasting. I recommend serving this over poultry.
Provided by internetnut
Categories Vegetable
Time 15m
Yield 1 quart, 6-8 serving(s)
Number Of Ingredients 9
Steps:
- In the last hour of turkey roasting, scatter the carrots, celery, and garlic in the bottom of the roasting pan.
- In a 3-quart saucepan, bring the stock to a boil over medium heat. Reduce by half.
- When the turkey comes out of the oven, remove the carrots and celery stalks and place them in a blender or food processor. Add the stock and puree until smooth. Add half the garlic cloves, puree, and taste. (Heads of garlic vary in intensity, so it is necessary to check the strength of the sauce as you go). Add more garlic to taste, if desired.
- Stir in the salt and pepper, and just before serving, add the parsley, chives, and savory.
Nutrition Facts : Calories 41.1, Fat 0.2, Sodium 417.1, Carbohydrate 9.1, Fiber 1.3, Sugar 1.4, Protein 1.6
ROASTED GARLIC
Roasted garlic is great served with bread, crackers or apples. People can peel off a clove of the garlic and literally squeeze the garlic out of it's shell onto their bread or cracker. Delicious!
Provided by Becky
Categories Side Dish Vegetables
Time 1h5m
Yield 15
Number Of Ingredients 2
Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- Arrange heads of garlic on a baking sheet. Sprinkle garlic with olive oil. Bake for 40 minutes to 1 hour, when the garlic is soft and squeezable, it is ready. Remove, let cool, and serve.
Nutrition Facts : Calories 79.5 calories, Carbohydrate 12.3 g, Fat 2.9 g, Fiber 0.8 g, Protein 2.4 g, SaturatedFat 0.4 g, Sodium 6.4 mg, Sugar 0.4 g
SMASHED POTATOES WITH ROASTED-GARLIC GRAVY
Provided by Maggie Ruggiero
Categories Garlic Potato Side Roast Christmas Thanksgiving Vegetarian Dinner Christmas Eve Gourmet Pescatarian Peanut Free Tree Nut Free Kosher
Yield Makes 8 servings
Number Of Ingredients 20
Steps:
- Roast garlic and make stock:
- Preheat oven to 400°F.
- Separate 6 cloves from garlic (do not peel), drizzle with a little olive oil, and double-wrap tightly in foil. Roast until garlic is very soft, about 45 minutes.
- While garlic roasts, heat oil (2 tablespoons) in a 4-to 5-quart heavy pot over medium heat until it shimmers, then cook vegetables, remaining garlic cloves (separated but not peeled), bay leaf, and peppercorns, stirring occasionally, until browned, about 8 minutes. Stir in wine and boil until most has evaporated. Add soy sauce and water and simmer, uncovered, 30 minutes.
- Strain stock through a fine-mesh sieve into a large measuring cup. If you have more than 4 cups, boil to reduce; if less, add water.
- Boil potatoes:
- Unless they are very small, cut potatoes (peeled if desired) into 2-inch pieces. Generously cover with cold water in a 5-quart saucepan and add 2 teaspoons salt. Simmer, uncovered, until just tender, 12 to 15 minutes. Reserve 1/3 cup cooking liquid and stir butter and oil into it. Drain potatoes, then return to pan along with reserved liquid and coarsely mash. Season with salt and pepper and keep warm, covered.
- Make Gravy while potatoes cook:
- Mash roasted garlic to a purée.
- Melt butter in a heavy medium saucepan over medium heat. Stir in flour and garlic purée and cook, stirring, 2 minutes. Slowly add stock, whisking, then simmer 3 minutes. Season with salt and pepper.
WHOLE ROASTED GARLIC
Roasted garlic provides a sweet flavor to spreads, butters, and vinaigrettes.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Yield Makes 2 bulbs
Number Of Ingredients 2
Steps:
- Preheat oven to 425 degrees. Cut a thin (1/4-inch) slice from the top of each head of garlic; discard. Place garlic in a small baking dish. Drizzle with oil. Cover with parchment paper-lined foil; roast garlic until soft and golden, about 1 hour and 15 minutes. To store, squeeze out unused cloves into jar and add enough olive oil to cover. Store closed jar in the refrigerator for up to one week.
SEASONED GARLIC GRAVY
Poultry seasoning perks up this very simple, yet tasty, no-mess gravy that's perfect for turkey as well as mashed potatoes! -Hannah Thompson, Scotts Valley, California
Provided by Taste of Home
Time 15m
Yield 2 cups.
Number Of Ingredients 6
Steps:
- In a small saucepan, heat butter over medium heat. Add garlic; cook and stir 1 minute. Stir in flour, poultry seasoning and pepper until smooth; gradually whisk in broth. Bring to a boil, stirring constantly; cook and stir until thickened, 1-2 minutes.
Nutrition Facts : Calories 28 calories, Fat 2g fat (1g saturated fat), Cholesterol 6mg cholesterol, Sodium 138mg sodium, Carbohydrate 2g carbohydrate (0 sugars, Fiber 0 fiber), Protein 0 protein. Diabetic Exchanges
ROASTED VEGETABLE GRAVY
Categories Sauce Vegetable Thanksgiving Vegetarian Gourmet
Yield Makes about 3 1/2 cups
Number Of Ingredients 5
Steps:
- Melt butter in a 1 1/2- to 2-quart heavy saucepan over moderate heat, then add flour and cook roux, stirring, until pale golden, 2 to 3 minutes. Add stock in a stream, whisking constantly to prevent lumps, and bring to a boil, whisking. Reduce heat and simmer, whisking occasionally, until slightly thickened, about 8 minutes. Stir in salt and pepper.
GLUTEN-FREE ROASTED GARLIC AND HERB GRAVY
Every Thanksgiving I make this gravy for my family. I keep it gluten-free for my mom by using cornstarch and by adding layers of flavor with fresh herbs and roasted garlic so even if your bird doesn't render a lot of drippings you still have a delicious gravy.
Provided by Megan Mitchell
Categories condiment
Time 1h15m
Yield 6 to 7 cups
Number Of Ingredients 12
Steps:
- Preheat the oven to 400 degrees F.
- Peel most of the papery skin away from the garlic head. Place on a cutting board and cut off the top 1 inch. Discard the top. Place the garlic head on a small sheet of foil. Drizzle with extra-virgin olive oil and lightly sprinkle with salt. Tightly wrap and place on a small sheet tray in case it leaks. Roast until golden brown and soft, 55 to 65 minutes. Remove and let cool slightly.
- Meanwhile in a medium saucepot, combine the chicken stock, thyme, oregano, sage, rosemary and bay leaves. Bring to a simmer and then reduce the heat to low, cover and cook for 30 minutes.
- Add the reserved drippings to the pot. Squeeze in the roasted garlic from the head. Stir and then remove from heat. Strain through a fine-mesh sieve into a medium bowl, pushing the garlic through, then pour the strained stock back into a clean pot. Add in some freshly cracked black pepper and more salt, if needed.
- To make the slurry, combine 1/2 cup of the cornstarch with 1/2 cup cold water in a small bowl. Whisk together.
- Bring the stock back up to a simmer over medium. Slowly whisk in the cornstarch slurry and then bring to a boil to thicken. If the gravy looks too loose, make another slurry with the remaining cornstarch and slowly whisk in a little bit at a time until you feel the gravy thicken. Taste for seasoning. Keep warm until needed.
ROASTED GARLIC GRAVY
This is a delicious gravy that is great with your Sunday roast. Try Recipe #73710 for roasting the garlic.
Provided by Sascha
Categories Sauces
Time 1h30m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Take 4 tablespoons of butter and sweat (cook without any color until translucent) yellow onion, carrot and celery.
- Add garlic and honey, the remaining 4 tablespoons of butter and flour and cook until the flour is golden brown.
- Add stock and bring to a boil and then turn heat to simmer for one hour whisking every 15 minutes.
- Consistency could get thicker than desired, so add warm water or stock to keep desired consistency.
- Take hand mixer and pulse gravy while simmering to blend veggies well into the gravy.
- Add salt and pepper to taste and serve.
Nutrition Facts : Calories 360.6, Fat 26.1, SaturatedFat 15.4, Cholesterol 68.2, Sodium 350.9, Carbohydrate 23.8, Fiber 0.7, Sugar 5.2, Protein 8.4
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