ROASTED GARLIC BULB RECIPES

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CRISPY JERUSALEM ARTICHOKES WITH ROASTED GARLIC & ROSEMAR…



Crispy Jerusalem artichokes with roasted garlic & rosemar… image

The unusual savoury tang of Jerusalem artichokes works well with the wild flavours of game. This dish is crispy on the outside and soft on the inside, just how we like it

Provided by Rosie Birkett

Categories     Side dish

Total Time 1 hours 10 minutes

Prep Time 20 minutes

Cook Time 50 minutes

Yield 4

Number Of Ingredients 7

800g Jerusalem artichokes
1 garlic bulb, cut down the middle
1 tbsp rosemary leaves, chopped
3 tbsp rapeseed oil
pinch ground mace
20g butter
2 tsp lemon juice

Steps:

  • Heat oven to 180C/160C fan/gas 4. Soak the artichokes in cold water for 20 mins or so to loosen any dirt, then scrub them with a scourer, being sure to remove any grit. Halve the small ones and quarter the bigger ones, and put them in a roasting tin with the split garlic bulb and rosemary. Coat everything with the oil and season. Roast for 45-50 mins until tender inside and crispy outside.
  • To finish, squeeze the softened garlic cloves from their skins and toss with the roasted artichokes, along with the mace, butter and lemon juice.

Nutrition Facts : Calories 271 calories, FatContent 12 grams fat, SaturatedFatContent 3 grams saturated fat, CarbohydrateContent 33 grams carbohydrates, SugarContent 19 grams sugar, FiberContent 4 grams fiber, ProteinContent 5 grams protein, SodiumContent 0.1 milligram of sodium

ROASTED GARLIC SPAGHETTI RECIPE - PILLSBURY.COM



Roasted Garlic Spaghetti Recipe - Pillsbury.com image

This simple pasta recipe tastes anything but basic when tossed with roasted garlic. Top with Parmesan and fresh herbs, and you’ve got dinner that the whole family will enjoy together.

Provided by Pillsbury Kitchens

Total Time 1 hours 30 minutes

Prep Time 15 minutes

Yield 4

Number Of Ingredients 7

1 garlic bulb
2 tablespoons plus 2 teaspoons olive oil
1/2 lb uncooked spaghetti
1 cup shredded Parmesan cheese (4 oz)
1/2 teaspoon salt
1/4 teaspoon crushed red pepper flakes
2 tablespoons chopped fresh basil leaves or fresh Italian (flat-leaf) parsley

Steps:

  • Heat oven to 350°F. Carefully peel paper-like skin from around bulb of garlic, leaving just enough to hold garlic cloves together. Cut 1/4 to 1/2 inch from top of bulb to expose cloves. Place cut side up on 12-inch square of foil. Drizzle with 2 teaspoons of the oil; wrap securely. Place in pie plate or shallow baking dish.
  • Bake 45 to 50 minutes or until garlic is tender when pierced with a fork. Cool 5 minutes. Gently squeeze garlic out of cloves onto cutting board; finely chop. Set aside.
  • In 4-quart saucepan or Dutch oven, cook spaghetti as directed on box; drain. Return to saucepan; toss with roasted garlic, remaining 2 tablespoons oil, 1/2 cup of the Parmesan cheese, the salt, red pepper flakes and basil. Sprinkle with remaining 1/2 cup Parmesan cheese. Serve immediately.

Nutrition Facts : Calories 450 , CarbohydrateContent 53 g, CholesterolContent 20 mg, FatContent 2 1/2 , FiberContent 3 g, ProteinContent 20 g, SaturatedFatContent 6 g, ServingSize 1 Serving, SodiumContent 690 mg, SugarContent 1 g, TransFatContent 0 g

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