Roasted Garlic Butter
Recipe courtesy of "Thanksgiving 101" by Rick Rodgers
Makes about 1 cup
Note: This is becoming a staple in every cooks kitchen. It can be added to many vegetables and turns many a familiar veggie into something special.
Roasted Garlic Heads
Prehaeat oven to 400 F.
Cut each garlic head cross wise in haf (4 halves).
Drizzel cut surfaces with olive oil, season with sprinkle of salt and pepper.
Put the heads back together, wrap each in aluminum foil and place on baking sheet.
BAke until garlic is tender when squeezed, about 35 minutes.
Squeeze soft garlic out of skin into a small bowel.
Add butter, salt, pepper (1/2 teaspoon each).
Mash together with a rubber spatula until well combined.
Cover tightly and refrigerate until ready to use (can be made up to three days ahead).
Bring to room temperature before using.