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Baked garlic cream recipe
Garlic is a basic ingredient of nearly every dish, with its characteristic aroma making it absolutely indispensible in the kitchen. The secret of this yummy baked garlic cream is the cold pressed sunflower oil and the beer vinegar.
Production
01
Get 6 or 8 heads of garlic, depending on size. Crumble their dry outer layers and then cut them in half, breadthwise. Place the garlic pieces in a baking bag, add 50 ml water and close the bag. Bake it in a convection oven at 170 °C for about 40 minutes.
02
When it is done, cool it and squeeze out the baked, already creamy garlic pieces from their skin.
03
Place them in a blender together with the salt, the powdered sugar and the beer vinegar and blend them until creamy.
04
Put in a sterile, closeable jar, sprinkle the top with some sunflower oil to prevent the cream from oxidizing.
Tip:
This cream will keep for as long as 1-2 weeks in the fridge. You can spread it on toasted bread, roast or grilled meat, or use them as seasoning in mayonnaise or salad dressings.
Ingredients
3
Tbsp
Organic sunflower seed oil
2
tsp
Beer vinegar
or
6-8
bulb
garlic
1-2
pinch
1
pinch
1
pinch
powdered sugar