Garlic puree or garlic dip

Ingredients for 4 servings:

• 2 bulbs of garlic
• ¼ bunch parsley
• 2 tbsp olive oil
• 100 g cream
• 1 tsp lemon juice
• Salt
• Pepper, from the mill

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 40 minutes

Preheat the oven to 180°C (fan 160°C). Wash the garlic bulbs and halve them crosswise, trimming the stem from the top half. Place the halves in a heatproof dish with the open sides facing up. Rinse the parsley, shake dry, finely chop the leaves, and toss with the olive oil. Season the garlic with salt and pepper, and drizzle with the parsley oil. Place in the oven on the middle rack and bake for about 30 minutes, until the garlic is nice and soft. Use the tip of a knife to remove the garlic from its skins and blend it with the cream in a blender. Either reheat briefly in a pan and season with salt, pepper, and lemon juice. Or season to taste and serve immediately, lukewarm or cold. Delicious with grilled or roasted vegetables, grilled feta cheese with tomatoes, or warm flatbread. Raw vegetable sticks are also delicious for dipping. Variations: – Dissolve some saffron in water and stir into the puree. – For a change, season the puree with curry powder or add chili for a spicier twist. – Finely dice the red bell peppers, sauté briefly, and stir into the puree. Season with paprika. – Instead of mixing the parsley into the oil and baking it, stir it into the puree at the end. Or use arugula or mint.