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Roasted Garlic Puree
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Source: Jean Porrett
| 4 heads | garlic |
| 1 cup | milk |
| 2 tsp | olive oil |
Directions:
Loosen papery outside skin by rolling each head of garlic back and forth.
Cut off about ½ inch from tip end.
Place garlic, cut side down, in a medium saucepan.
Add milk and bring to a simmer.
Poach over low heat for 10 minutes.
Rinse under cold water to remove milk residue.
Place garlic head in center of and 8” square of foil.
Drizzle ½ tsp oil over garlic
Gather corners of foil and twist to seal.
Roast at 350 for 1 hour.
Puree.
Store in small jar topped with olive oil.
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