Low Sodium Garlic Popovers with Roasted Garlic

Total time1 hr 30 min

Prep time15 min

Cook time45 min

Low Sodium Garlic Popovers with Roasted Garlic

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Ingredients

6 servings

For the roasted garlic

2 heads garlic
Spice World Garlic Minced Squeeze - 9.5 Oz Spice World Minced Garlic, 4.5 Oz Fresh Garlic Badia Garlic Minced in Olive Oil - 8 Oz Goya Garlic Minced Jar - 4.5 Oz
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2 tbsp olive oil
¼ tsp salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.

For the popovers

1 cup whole milk
1 cup all-purpose flour
3 large eggs, room temperature
2 tbsp unsalted butter, melted
3 cloves garlic, finely minced
½ tsp salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.

For the pan

1 tbsp unsalted butter, cut into 12 small pieces

For serving

2 tbsp fresh chives, thinly sliced (optional)

Instructions

1
Heat the oven to 400°F (205°C). Place the garlic heads cut-side up in a small baking dish. Drizzle with the olive oil, sprinkle with 1/4 tsp salt, and cover tightly with aluminum foil. Roast for 40–45 minutes, until the cloves are deeply golden, completely soft, and a skewer slides through the center of a clove with no resistance. Set aside to cool slightly.
2
While the garlic roasts, make the popover batter. Warm the milk in a small saucepan over low heat until it is just warm to the touch, about 100°F (38°C) — not hot. Combine the warm milk, flour, eggs, melted butter, minced garlic, and 1/2 tsp salt in a blender and blend on medium speed for 15 seconds, until smooth and uniform. Let the batter rest at room temperature for 30 minutes.

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