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Prep Time: 60 Minutes Cook Time: 0 Minutes |
Ready In: 60 Minutes Servings: 6 |
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I love this recipe. Anything with lots of garlic sounds good to me. Relatively easy to make as well. Ingredients:
40 garlic cloves, seperated but not peeled |
2 garlic cloves, peeled and thinly sliced |
1 large russet potato, peeled and cut into 1/2 inch cubes |
1 large yellow onion, trimmed, peeled, and cut into 6 wedges |
4 fresh sage leaves |
1 tablespoon olive oil |
1 1/2 teaspoons olive oil |
1 1/2 teaspoons coarse salt |
fresh ground pepper |
3 1/2 cups chicken stock |
1 teaspoon fresh lemon juice |
6 slices whole wheat baguette, toasted, for garnish |
snipped fresh chives, for garnish |
Directions:
1. Preheat oven to 400 degrees. Toss whole garlic cloves, potato, onion, sage, 1 tbs oil, 1 tsp salt, and a pinch of pepper in a large ovenproof skillet. Cover and transfer to oven. Roast, stirring occasionally, 30 minutes.
2. Meanwhile, make the garnish: put the remaining 1 1/2 tsp oil and the sliced garlic into a small skillet. Cook over low heat, swirling skillet occasionally, until garlic is browned but not burned, about 20 minutes. Using a slotted spoon, transfer garlic slices to paper towels to drain.
3. Remove skillet from oven, and stir in 1/3 cup of water. Cover, and return to oven; roast until potato is deep golden brown and garlic and onion are very soft, about 20 minutes. Transfer garlic cloves to a plate, and let cool slightly. Squeeze garlic from skins into skillet; discard skins.
4. Heat skillet over medium-high heat. Add sherry, and cook, stirring to scrape up browned bits, 1 minute. Add stock and 1/2 cup water, and bring to a simmer. Remove from heat, and let cool slightly.
5. Puree vegetable mixture in a blender. Press through a fine sieve into a medium saucepan. Heat over low heat; stir in lemon juice, remaining 1/2 tsp salt, and 1/4 tsp pepper.
6. Divide into bowls and garnish with toasted baguette slices, fried garlic, and chives.
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