Roasted Garlic Puree

Serves:

Ingredients:

4 ea Whole garlic heads
2 ts Olive oil
1 c Milk

Method:

Loosen papery outside skin of garlic by rolling each head back and forth across a cutting surface; rub away loose skin.
Cut off about 1/2 inch from tip end of each garlic head.
Place garlic heads cut side down, in a medium saucepan.
Add milk; bring to a simmer.
Poach garlic over low heat until softened slightly, about ten minutes.
Drain (milk can be reserved to use in a cream sauce).
Rinse under cold running water to remove milk residue.
Preheat oven to 350 F.
Place 1 head of garlic in center of and 8-inch square of aluminum foil.
Drizzle 1/2 teaspoon oil over the garlic.
Gather the corners of foil over garlic; twist to seal.
Repeat with remaining heads of garlic and oil.
Place garlic packets in a baking dish; put in oven and roast until very soft, about 1 hour.
Let packets cool.
Remove from foil.
Squeeze out softened garlic by hand or with the flat edge of knife, starting from the root end of the garlic head and working down.
Mash garlic.
Makes 1 cup of puree.
Cook's Illustrated September 1993 Indianapolis Star 7 June 1995 MM Format by John Hartman Indianapolis, IN