Garlic dip sauce with beans – a detailed recipe for cooking.
Recipe author – Eddie Jackson – American football player (Alabama Crimson Tide football)
Photo of the dish: ЧарльзMasters Time: 1 hour. Difficulty: easy Quantity: 2 tbsp. In recipes volumetric containers are used in volume: 1 cup (tbsp.) – 240 ml. 3/4 cups (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cup (Art.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 1 can (420 gr.) Of white beans (pour the liquid into a separate wash the beans)
- 1 head garlic
- 2.5 tbsp. l extra virgin olive oil and a little more for decoration
- Salt and freshly ground black pepper
- 6 – 8 medium-sized carrot sliced
- 2 – 3 rutabaga sliced in cubes
- 1 tsp grated lemon peel, 1 tbsp. l lemon juice
- 1 tsp dried thyme
- Chips for serving
Recipes with similar ingredients: white beans, swede, carrots, garlic, thyme, lemon zest, chips
Recipe preparation:
- Preheat the oven to 205 ° C. Cut off the top of the head garlic, put it on the foil, sprinkle with olive oil, season with salt and pepper. Wrap foil tightly and bake garlic 20-30 minutes to softness. Allow to cool slightly and then squeeze the cloves out of the skin.
- Meanwhile, brush a baking sheet with a tablespoon of olive oils. Add carrots and rutabaga, season with salt and pepper and mix. Bake for 15 to 20 minutes until vegetables are soft.
- Mix beans, zest and lemon juice, thyme, baked garlic and the remaining 1.5 tbsp. l olive oil in a blender until smooth masses. Season with salt and pepper to taste. If the sauce turned out too thick, add some liquid left over from the beans (or unsalted vegetable broth). Put the sauce in a bowl and drizzle olive oil. Serve with baked vegetables and chips.
