Ingredients
1/2 cup peeled whole garlic cloves
4 shallots, peeled and quartered
3/4 cup low-sodium vegetable broth
1/8 teaspoon black pepper
Preparation
Preheat the oven to 375°F. Combine garlic, shallots and broth in a loaf pan or a small baking dish. Roast until most of the liquid has evaporated and garlic is golden and soft, about 1 hour. Cool slightly and purée in a blender or food processor. Stir in black pepper. It will keep refrigerated up to 5 days.
