Title: Roasted Garlic and Shallots
Categories: Vegetable
Yield: 4 Servings
| 1 | | Head garlic about 14 cloves |
| 12 | | Shallots |
| 1 | tb | Olive oil |
| 3/4 | c | Veal stock or chicken broth |
| 1/2 | c | Blackberry wine |
Leave skins on garlic cloves. Peel shallots. Cook garlic and shallots in
hot skillet with olive oil until brown. Transfer to small baking dish.
Bake covered 400 for 25 to 30 minutes or until tender. Meanwhile in medium
saucepan heat veal stock and blackberry wine to boiling. Reduce heat and
boil gently uncovered, 5 minutes or until mixture is reduced by half. Add
shallots and garlic. Serve over Blackberry Wine Veal Chops. Makes about 1
cup Variation: You can double this recipe and with the leftovers. Puree and
mix with a little olive oil and spread over your favourite homemade bread.