Serves: 5
Total Calories: 345

6 heads fresh garlic
2 tablespoons olive oil
1 (12-inch) square of aluminum foil

Lay each garlic head on its side and cut off 1?4-inch from the bottom or root end, exposing the garlic cloves. Brush with olive oil. Place the heads, exposed end down, in a single layer in an ovenproof dish or directly on the grill. Roast in a 325° oven or on a very low grill, uncovered, until light brown. Cover with aluminum foil and cook 8–10 minutes longer, or until creamy.

Allow the garlic to cool. Remove the clove from the head as needed. Garlic may be stored in a tightly covered container in the refrigerator for several days.

To purée, crush garlic cloves with the flat of a knife.

Nutritional Facts:

Serves: 5
Total Calories: 345
Calories from Fat: 48

More Recipes from the Best of the Best from The Northeast Cookbook Cookbook:
Pennsylvania Dutch Green Beans
Festive Green Beans
Boston Baked Beans
Hearty Baked Beans
Mushroom and Onion Gratins
Onion Shortcake Casserole
Harvest Dinner Onion Pie
Tomato-Basil-Onion Frittata
Tomatoes with Spinach Mornay
Crock-Pot Cabbage Rolls
Spanacopita (Spinach Pie)
Pennsylvania-Dutch Potato Pancakes
New Peas and Potatoes
Hash Brown Casserole
Reuben Baked Potatoes
Block Island Potatoes
Red Lion Inn Home Fries
Potatoes au Gratin Kaleel
Dale's Pineapple-Filled Sweet Potatoes
Caramelized Garlic
Asparagus Strudel
Scalloped Asparagus
Sour Cream Party Broccoli
Roasted Broccoli with Sesame Dressing
Eggplant Parmigiana
Sautéed Zucchini Patties
Spinach-Stuffed Zucchini Boats
Italian Zucchini Casserole
Fried Zucchini Rounds
Vegetable-Cheese Casserole (Microwave)
New England Autumn Casserole
Stuffed Acorn Squash
Fiddleheads (Microwave)
Copper Pennies (Marinated Carrots)
Sister Mary’s Zesty Carrots
Baked Corn
Baked Corn on the Cob
Oven Roasted Vegetables
Harvard Beets