advertisement

advertisement

No Thanks
Let
Keep In Touch With MarthaStewart.com

Sign up and we'll send inspiration straight to you.

Martha Stewart takes your privacy seriously. To learn more, please read our Privacy Policy.

Roasted Garlic Three Ways

Roasted garlic has flavor to spare, but what do you do with it when you have a lot on hand? Here are some of our favorite ideas.

Roasted Garlic Vinaigrette

Give your red-wine vinaigrette an instant upgrade by adding 1 tablespoon roasted garlic to about 1/2 cup vinaigrette. Mix in a widemouthed jar until thoroughly combined, smashing garlic on the sides of the jar with a spoon, if necessary. This dressing works best on heartier salad greens, like romaine, escarole, or kale.

Roasted Garlic Mashed Potatoes

Peel, cube, and cook 3 pounds of potatoes. When they’re fork-tender, drain thoroughly and place in a mixing bowl. Add 1 cup half-and-half (you can substitute buttermilk for a lower-fat version), 4 tablespoons butter, and 2 heads roasted garlic. Add salt and pepper to taste. Mash with a potato masher until they reach the desired consistency. (Be sure not to overmash -- that toughens the potatoes). Enjoy!

Roasted Garlic Crostini

To make crostini, preheat your oven to 350 degrees. Slice a baguette into 1/4-inch slices and place on two large rimmed baking sheets. Brush slices with olive oil and season with salt and pepper. Bake until golden, about 15 minutes. When they’ve cooled, spread a little roasted garlic on each, and top with diced tomatoes (salt if desired) and shaved Parmesan cheese.

Tags

Comments (1)