Roasted Garlic Butter
Yield:: ⅔ cup
f you enjoy a rich and savory spread for your bread, toast, or rolls, this creamy, non-dairy butter is just the ticket. Similar in consistency to whipped butter, you can use it on baked potatoes, hot corn on-the-cob, or anywhere you want to add a sumptuous, buttery, garlic flavor with very little fat and no cholesterol. Because the butter uses roasted garlic instead of raw garlic, the flavor is sweet and mellow.
- I large head of garlic
- olive oil, as needed, for coating the head of garlic
- I cup chopped carrots
- I cup water
- I to 2 Tablespoons Red Star Vegetarian Support Formula nutritional yeast flakes
- I Tablespoon + I teaspoon olive oil
- I½ teaspoons soy sauce
- To roast the garlic, peel off as much papery skin as will come off easily while keeping the head intact. Brush or rub the garlic liberally with olive oil. Place the garlic in a small, shallow baking dish in the toaster oven (to conserve energy), and roast it at 350°F until the outside is brown and the innermost cloves are soft, about 30 to 40 minutes.
- Allow the garlic to cool. Then slice off the top of the head, and squeeze the roasted cloves from the skin onto a small plate. Mash the garlic with a fork, and set it aside.
- While the garlic is roasting, place the carrots and water in a I-quart saucepan, and bring the water to a boil. Reduce the heat to medium, cover the saucepan with a lid, and simmer the carrots for 15 to 20 minutes, or until they are very tender.
- Drain the carrots and place them with the reserved garlic and the remaining ingredients in a food processor fitted with a metal blade. Process the mixture until it is completely smooth. The butter should be very thick and creamy.
- Use the butter immediately, or transfer it to a storage container, and chill it in the refrigerator. It will keep for about a week.
Serving size: 1 Tablespoon Calories: 29 Fat: 2 gm Carbohydrates: 3 gm Protein: 1 gm