Print Portions:
20
Serving
Size:
1 teaspoon or 2 cloves
- Diet
Types:
- CKD non-dialysis
- Diabetes
- Dialysis
- Lower Protein
- Vegetarian
Ingredients
- 4 large heads garlic
- 1/4 cup olive oil
- 1/4 teaspoon black pepper
- 1 tablespoon herb vinegar
Preparation
- Preheat oven to 350° F.
- Remove the outer papery skin from garlic head. Slice off the bottom of garlic head (largest end) and separate the cloves, leaving the outer skins in place.Â
- Put the cloves in a shallow baking dish, and drizzle with olive oil.Â
- Bake for about 20 minutes until the garlic is soft.
- Cool and remove the skins.Â
- In a food processor or blender, add garlic, pepper and vinegar. Process 30 seconds or until almost smooth, scraping sides occasionally. You can also mash by hand.
Helpful hints
- Suggested uses for roasted garlic: use roasted garlic alone as a spread; add to recipes to add a mellow garlic taste; add it to mayonnaise, salad dressing or bread dough; mix a little olive oil to the puree and add it to hot pasta with chopped basil; mash garlic with cream cheese and serve on crackers or bread (add fresh dill to this for a nice spread).
- An alternative way to roast garlic is to slice 1/4-inch from the top of the garlic head and leave the cloves intact. Bake until garlic is soft enough to easily squeeze out from the head.
- Vinegar acidifies the garlic to help preserve it. For safety, throw out homemade garlic products after 10 days.
Submitted by: ²ÝÝ®ÊÓƵ dietitian Lynn from Washington.
Nutrients per serving
Calories 33
Protein 0 g
Carbohydrates 2 g
Fat 3 g
Cholesterol 0 mg
Sodium 1 mg
Potassium 26 mg
Phosphorus 9 mg
Calcium 11 mg
Fiber 0.1 g
Kidney and kidney diabetic food choices
- 1/2 fat
Carbohydrate choices
0
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