Baked garlic cream
A source of antioxidants and anti-inflammatory substances, roasted garlic strengthens the immune system and supports heart health. Its mild flavor with a hint of sweetness perfectly complements dishes.
Baked garlic cream turns out soft, sweet-spicy, and not as sharp as raw garlic. This is a concentrated preparation: add it little by little to sauces, soups, meat, vegetables, and dressings.
Separate the garlic (580 g) into cloves. Remove only the excess dry skin that comes off easily, but do not peel the cloves completely. Spread the garlic in a single layer on a baking sheet.
Bake in the oven at 180-200 °C until soft. Check for doneness with a fork: the cloves should be easily pressed, and some of them may open up on their own.
Squeeze the soft garlic flesh into a bowl. Add olive oil (40 g), salt (5 g), and black pepper (1 g), then mix until creamy consistency.
Transfer the cream into a bag, spread it in a thin layer, and freeze or store a small portion in the refrigerator for upcoming dishes.
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