Roasted Garlic Cream

True to my Italian roots, I find that there really isn’t anything better than freshly roasted garlic. My versatile and easy to make garlic cream can be dolloped on top of vegetables, steak, or even eggs. If you wish you can even eat it by the spoonful (I promise, I won’t judge).

Roasted Garlic Cream

Servings: This makes about a cup or 16 tablespoon sized servings.

Prep Time: 10 minutes| Cooking Time: 45 minutes to 1 hour | Total Time: 1 hour 10 minutes

Nutritional Facts: 1g Net Carbs| 30 Calories | 3g Fat | 1g Carbs | 0g Protein | 0g Fiber

Ingredients:

• 1/2 cup extra virgin olive oil
• 20 cloves of Whole Roasted Garlic
• 1 tsp sea salt

Steps:

1. Note: You’ll be roasting about 20 cloves worth of garlic, which, depending on the size of your garlic you’ll need to roast 3-5 heads. A link to my “Whole Roasted Garlic” is available as a link in the ingredients, reiterated below.
   
   
2. Preheat your oven to 400 degrees F. Cut off the top (non-root end) of the garlic head, exposing most of the cloves. Add olive oil or ghee to the top of the cloves, then sprinkle with sea salt (you can also add thyme for a little extra flavor).
3. Wrap each head loosely in aluminum foil and place them in a small baking dish in case any ghee escapes. Bake for 1 hour. Remove the roasted cloves of garlic and put them into a blender with the oil and salt and blend until smooth. Refrigerate in an airtight container for up to 5 days.
   
   

Roasted Garlic Cream

Print Recipe

My versatile and easy to make garlic cream can be dolloped on top of vegetables, steak, or even eggs. If you wish you can even eat it by the spoonful (I promise, I won’t judge).

• Author: Amanda C. Hughes
• Prep Time: 10 minutes
• Cook Time: 45 minutes to 1 hour
• Total Time: 1 hour 10 minutes
• Yield: This makes about a cup or 16 tablespoon sized servings.
• Category: Condiments

Ingredients

Scale 1x2x3x

• 1/2 cup extra virgin olive oil
• 20 cloves of Whole Roasted Garlic
• 1 tsp sea salt

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Instructions

1. You’ll be roasting about 20 cloves worth of garlic, which, depending on the size of your garlic you’ll need to roast 3-5 heads. You can use my Whole Roasted Garlic recipe link in the ingredients list above.
2. Preheat your oven to 400 degrees F. Cut off the top (non-root end) of the garlic head, exposing most of the cloves. Add olive oil or ghee to the top of the cloves, then sprinkle with sea salt (you can also add thyme for a little extra flavor).
3. Wrap each head loosely in aluminum foil and place them in a small baking dish in case any ghee escapes. Bake for 1 hour. Remove the roasted cloves of garlic and put them into a blender with the oil and salt and blend until smooth. Refrigerate in an airtight container for up to 5 days.

Nutrition

• Serving Size: This makes about a cup or 16 tablespoon sized servings.
• Calories: 30
• Fat: 3g
• Carbohydrates: 1g
• Fiber: 0g
• Protein: 0g

This recipe is also used in my delicious Roasted Garlic Walnut Pesto recipe which is amazing on freshly made zoodles.