Ingredients
- 1 garlic head (1/4 pound about 2 1/2 inches in diameter and left intact)
- 2 teaspoons olive oil
- 3/4 teaspoon salt
- 2 cups heavy cream
- 1/4 cup horseradish, drained (bottled horseradish)
- 1/8 teaspoon white pepper
How to Make
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Step 1: Put oven rack in middle position and preheat oven to 400°F.
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Step 2: Cut off and discard top fourth of garlic head. Drizzle exposed garlic with oil and sprinkle with 1/4 teaspoon salt, then wrap head tightly in foil. Roast garlic until tender, about 1 1/4 hours, then open foil and cool.
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Step 3: While garlic roasts, simmer cream in a 1 1/2- to 2-quart heavy saucepan, stirring occasionally, until reduced to about 3/4 cup, 20 to 25 minutes, then transfer to a bowl.
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Step 4: Squeeze garlic into a small bowl, discarding skins, and mash together with horseradish, pepper, and remaining 1/2 teaspoon salt using a fork.
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Step 5: Stir garlic mixture into cream.
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Step 6: Refrigerate until ready to use.
We hope you enjoy this recipe!
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