Baked garlic, savory and sweet, finds its way into our kitchen more often than it should – weaving its way in and out of sauces, breads and soups. And, without a doubt, we enjoy it in its own right – unctuous and smooth, intensely garlicky and scented with fresh thyme. Garlic, mellowed but simultaneously made richer by roasting, provides a lovely, but mild sweetness to savory dishes.
Garlic, like leeks, onions and most alliums, is a potent food – rich in nutrients including sulfur-compounds which account for its strong odor, vitamins and minerals. Some research indicates that garlic may offer benefits to your heart and cardiovascular system – possibly even reducing LDL (bad cholesterol) in some individuals. Garlic also anti-inflammatory and anti-microbial properties which may account for its use as a traditional folk remedy for fighting colds and flus. Garlic is a nutrient-dense, valuable food that not only supports your overall health but also provides a beautiful depth of flavor to your cooking.
In this version of baked garlic, I season fresh bulbs of fragrant heirloom garlic with thyme. Instead of the customary addition of olive oil, I roast my garlic by using lard – richly flavored and dense in vitamin D. The lard, a monounsaturated fat like olive oil and avocado, provides a lovely flavor to the final dish - a richness found only in real food.
But, before I get to the recipe, don’t forget about the 28-day Real Food Challenge coming up this February! Each day throughout the month of February, I’ll be sending tips and assignments to help you transition your family into a diet based on wholesome, natural traditional foods.
© Jenny for Nourished Kitchen, 2010. |
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Post tags: alliaceae, allium, baked garlic, flavoring, Food, french cuisine, fresh, fresh thyme, garlic, lard, pasture, richly, spices, thyme, unrefined sea salt
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