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 Herb Roasted Garlic Puree 
 
The following is one in an ongoing series of columns entitled Omega-3 Cuisine by . View all columns in series
Makes about 2 cups

This is a variation of one of the recipes in Omega-3 Cuisine. I was inspired to make it as a flavor twist for mashed potatoes last Thanksgiving. Alan Roettinger The herbs are simply that "poultry seasoning" combination of parsley, sage, rosemary and thyme (tell me you're not singing it in your head and visualizing Dustin Hoffman zooming the wrong way on Bay Bridge in his red Alfa Romeo). A little of this stuff goes a long way. I've used it in a number of other things since Thanksgiving, including our traditional post-holiday "Turkey-Wild Mushroom-Barley Soup," and a very creamy balsamic vinaigrette. It's perfect on toast.

Udo's Oil, if you don't already know, is where (nearly) all of the omega-3s come from in Omega-3 Cuisine.

  • 2 cups peeled garlic cloves
  • 2 tablespoons extra virgin olive oil
  • 1 tablespoon chopped parsley
  • 2 teaspoons chopped fresh thyme
  • 2 teaspoons chopped fresh sage
  • 2 teaspoons chopped fresh rosemary
  • ½ teaspoon sea salt
  • ¼ teaspoon freshly ground black pepper
  • ½ cup Udo's Oil
Preheat the oven to 400°F.

Trim the root ends off the garlic cloves. Toss the garlic in a bowl with the olive oil, herbs, salt and pepper. Stack 10 sheets of heavy duty aluminum foil on a work surface and place a sheet of parchment paper on top. Put the garlic mixture in the middle of the paper and gather into a mound. Fold the entire stack over it and enclose firmly by folding and crimping the edges to form a tight seal.

Place the package in the oven and roast for about 15 minutes, then turn the oven down to 375°F and continue roasting for another 45 minutes. Remove the package from the oven and allow it to cool completely.

Open the package and slide the roasted garlic into a food processor along with any accumulated juices and the Udo's Oil. Process to a smooth puree. Taste the puree and season with additional salt and pepper, if needed. Use at once, or scrape into a jar, cover tightly and store in the refrigerator, where it will keep for several weeks (although it probably won't last that long).

      
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 About The Author
Alan Roettinger has been a private chef to the stars for 28 years, serving clients in the United States, Europe and Australia. Raised in Mexico City, he acquired a taste for exotic food and culture early on - a passion......moreAlan Roettinger
 
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