Roasted Garlic Cream
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).
- 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
Instructions
- 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.
- 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).
- 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
Keywords: garlic cream
Find it online: https://www.wickedstuffed.com/keto-recipes/roasted-garlic-cream/