Recipes / Garlic

Roasted Garlic Sauce

Serve this easy sauce with Roasted Winter Vegetables, or use it as a dip for raw vegetables such as kohlrabi, broccoli, cauliflower and carrots.

Remove loose papery layer from the outside of a whole garlic bulb, but do not peel. Slice off top of the bulb, exposing the tip of each clove. Place on a square of aluminum foil and drizzle with 1 tablespoon olive oil, or just season with salt and pepper. Wrap tightly and bake until tender. When cool, squeeze the soft roasted cloves into a small bowl, mash them with a fork, and stir in 3/4 cup plain yogurt.

Note: If your garlic bulb is small, use two for this recipe.

Makes about 3/4 cup.

From “Simply in Season,” Mary Beth Lind and Cathleen Hockman-Wert, Herald Press 2005.

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