Low Fiber Garlic Popovers with Roasted Garlic

Total time1 hr 30 min

Prep time15 min

Cook time45 min

Low Fiber Garlic Popovers with Roasted Garlic

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Ingredients

6 servings

For the roasted garlic

2 heads garlic
2 tbsp olive oil
Filippo Berio Olive Oil 25.3 fl oz Filippo Berio Olive Oil 50.7 fl oz Bertolli Cooking Olive Oil 50.72 oz Pompeian Olive Oil Classic Mediterranean - 16 Fl. Oz.Vigo® 100% Pure Olive Oil
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¼ tsp salt

For the popovers

1 cup whole milk
Ingredient note
Plain whole milk has no fiber, so it leaves very little residue. Choose a product without added fruit, seeds, or fiber. If you prefer to always avoid whole milk, please tap it and change its rating to Red.
1 cup all-purpose flour
3 large eggs, room temperature
2 tbsp unsalted butter, melted
Ingredient note
Butter has no fiber. Counting all uses, this recipe has about 1 1/2 teaspoons per serving, which remains within the reviewed Low Residue range. If you prefer to always avoid butter, please tap it and change its rating to Red.
3 cloves garlic, finely minced
½ tsp salt

For the pan

1 tbsp unsalted butter, cut into 12 small pieces
Ingredient note
Butter has no fiber. Counting all uses, this recipe has about 1 1/2 teaspoons per serving, which remains within the reviewed Low Residue range. If you prefer to always avoid butter, please tap it and change its rating to Red.

For serving

2 tbsp fresh chives, thinly sliced (optional)
Ingredient note
Low residue diets limit onions and similar vegetables. The chives here are used only as a seasoning (about 1 teaspoon per serving), so they are likely Low Residue. If you prefer to always avoid them, please tap it and change its rating to Red.

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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