Roasted garlic dip with vegetable platter
A platter packed with veg perfect for entertaining health-conscious guests
Ingreadient :
- 4 large heads green garlic
- about 6 tbsp olive oil
- few sprigs fresh thyme
- 250-300g/9-10oz soft cheese, such as soft goat's cheese, ricotta or Philadelphia
- a little milk if necessary
- 2 tbsp chopped fresh herbs - mixture of parsley, tarragon and chives is nice
- squeeze of lemon juice (optional)
- 2 large green garlic cloves, thinly sliced
- choose from boiled new potato or globe artichokes, lightly cooked asparagus
- raw or lightly cooked baby carrot, cooked baby beetroot
- tiny raw broad bean, young radishes
- slices or pepper, wedges or raw fennel or celery
- - allow for about 450g vegetables per person
Direction :
- 4 large heads green garlic
- about 6 tbsp olive oil
- few sprigs fresh thyme
- 250-300g/9-10oz soft cheese, such as soft goat's cheese, ricotta or Philadelphia
- a little milk if necessary
- 2 tbsp chopped fresh herbs - mixture of parsley, tarragon and chives is nice
- squeeze of lemon juice (optional)
- 2 large green garlic cloves, thinly sliced
- choose from boiled new potato or globe artichokes, lightly cooked asparagus
- raw or lightly cooked baby carrot, cooked baby beetroot
- tiny raw broad bean, young radishes
- slices or pepper, wedges or raw fennel or celery
- - allow for about 450g vegetables per person
