Sweet Roast Garlic Dip With Herbs and Crudites |
|
 |
Prep Time: 25 Minutes Cook Time: 20 Minutes |
Ready In: 45 Minutes Servings: 8 |
|
A simple, fresh-tasting appetizer. If a whole bulb sounds like a lot of garlic, don't forget that when it is roasted whole, the flesh turns sweet and mellow, with a gorgeous thick consistency. For the crudites, try whole cherry tomatoes, asparagus and batons of cucumber, celery and zucchini, as well as the ideas listed below. Ingredients:
1 head garlic |
1 cup sour cream |
1 1/4 cups mayonnaise |
1 lemon, juice of |
3 scallions, finely chopped |
2 tablespoons fresh chives, snipped |
2 tablespoons fresh flat-leaf parsley, finely chopped |
4 gem lettuce, cut into wedges |
1 lb new potato, scrubbed |
4 carrots, cut into batons |
5 ounces radishes, halved, tops attached |
Directions:
1. Preheat the oven to 350°F Wrap the garlic bulb in foil and place on a rack in the oven. Bake for 20 minutes, or until very soft to the touch.
2. Meanwhile, prepare the crudités. Place the potatoes in a medium saucepan and cover with cold water. Bring to the boil and simmer for 20 minutes until tender. Drain and allow to cool.
3. Remove the garlic from the oven. Leave to cool slightly then squeeze out the golden paste from each clove. Place in a bowl and beat until smooth using a wooden spoon. Slowly beat in the soured cream and mayonnaise with the lemon juice. Stir in the scallions, chives and parsley and season to taste.
4. Arrange the prepared crudités on a serving platter. Spoon the dip into a small bowl and place with the vegetables. Serve.
|
|