Trim and discard top 1/2 inch from garlic head.
Place the garlic, cut-side up, on a sheet of foil; drizzle with 1 tablespoon oil.
Wrap tightly in the foil; roast until the cloves are completely softened and jammy, about 40 minutes.
Photography / Caitlin Bensel, Styling / Emily Nabors Hall / Julia Bayless
Let cool for 15 minutes.
Squeeze the garlic cloves onto a cutting board; discard garlic skins.
Using the flat side of a chef’s knife, mash the garlic into a paste.
Transfer the garlic paste to a lidded jar or medium bowl.
Seal the jar and shake, or whisk vigorously in the bowl, until well combined.
Shake or whisk before serving.
Yes, this recipe fits into a vegetarian meal pattern and is a tasty way to top your salads.
If you don’t have reduced-fat buttermilk on hand, you canmake a substitute.
Mix 1 tablespoon of fresh lemon juice with 1 cup of reduced-fat milk in a jar.
Let stand for 10 minutes before using.
Shake or whisk before serving.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
