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Nutrients per serving

  • Calories  33
  • Protein  0 g
  • Carbohydrates  2 g
  • Fat  3 g
  • Cholesterol  0 mg
  • Sodium  1 mg
  • Potassium  26 mg
  • Phosphorus  9 mg
  • Calcium  11 mg
  • Fiber  0.1 g

Roasted Garlic

If you’re a garlic lover, you’ll appreciate this easy-to-make, kidney-friendly recipe from DaVita renal dietitian Lynn from Washington. Roasted Garlic can be used alone or as a spread.

Diet types:

  • CKD non-dialysis
  • Dialysis
  • Diabetes


Recipe submitted by DaVita dietitian Lynn from Washington.

Portions: 20     Serving size: 1 teaspoon

Ingredients

  • 4 large heads garlic
  • 1/4 cup olive oil
  • 1/4 teaspoon black pepper
  • 1 tablespoon herb vinegar 

Preparation

    1. Remove the outer papery skin from garlic head.
    2. Slice off the bottom of garlic head (largest end) and separate the cloves, leaving the outer skins in place. 
    3. Put the cloves in a shallow 8” square baking dish, and drizzle with olive oil. 
    4. Bake at 350° F for about 20 minutes until the garlic is soft.
    5. Cool and remove the skins. 
    6. In a food processor or blender, add garlic, pepper and vinegar. Process 30 seconds or until almost smooth, scraping sides occasionally. You can also mash by hand.

Renal and renal diabetic food choices

  • 1/2 fat

Carbohydrate choices

0

Helpful hints

  • Suggested uses for roasted garlic:
    • use roasted garlic alone as a spread
    • add to recipes to add a mellow garlic taste
    • add it to mayonnaise, salad dressing or bread dough
    • mix a little olive oil to the puree and add it to hot pasta with chopped basil
    • mash garlic with cream cheese and serve on crackers or bread (add fresh dill to this for a nice spread)
  • An alternative way to roast garlic is to slice 1/4-inch from the top of the garlic head and leave the cloves intact. Bake until garlic is soft enough to easily squeeze out from the head.
  • Vinegar acidifies the garlic to help preserve it. For safety, throw out homemade garlic products after 10 days.
 

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