Rating: 5 stars
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Serve with fennel bulb slices, blanched broccoli florets, steamed new potatoes, and carrots.

Mark Bittman
Recipe by Cooking Light November 2010

Gallery

John Autry; Styling: Leigh Ann Ross

Recipe Summary

Yield:
12 servings (serving size: about 2 1/2 tablespoons)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350°.

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  • Remove white papery skin from garlic head (do not peel or separate the cloves). Wrap in foil. Bake at 350° for 1 hour; cool 10 minutes. Separate cloves; squeeze to extract garlic pulp. Discard skins. Set aside 1 tablespoon garlic pulp; reserve remaining pulp for another use.

  • Preheat broiler.

  • Cut the red bell peppers in half lengthwise, and discard seeds and membranes. Place pepper halves, skin sides up, on a foil-lined baking sheet; flatten with hand. Broil for 15 minutes or until blackened. Place in a paper bag; fold to close tightly. Let stand for 20 minutes; peel.

  • Combine bell peppers, reserved garlic, oil, and next 5 ingredients (through black pepper) in a food processor; process until smooth. Sprinkle with parsley.

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