Oral Allergy Syndrome Friendly Garlic Popovers with Roasted Garlic
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Learn more →Ingredients
6 servings
For the roasted garlic
- 2 heads garlic
Ingredient noteCooking often breaks down the heat-sensitive proteins that trigger oral allergy syndrome, so the cooked garlic in this recipe is likely tolerated by many with OAS. If unsure, consult your doctor. To always avoid garlic, tap it and change its rating to Red.
- 2 tbsp olive oil
- ¼ tsp salt
For the popovers
- 1 cup whole milk
- 1 cup all-purpose flour
Chef's tipChoose a gluten-free baking blend labeled 1:1 or cup-for-cup and use the same amount. Almond and coconut flour won't work the same way. - 3 large eggs, room temperature
- 2 tbsp unsalted butter, melted
- 3 cloves garlic, finely mincedIngredient note
Cooking often breaks down the heat-sensitive proteins that trigger oral allergy syndrome, so the cooked garlic in this recipe is likely tolerated by many with OAS. If unsure, consult your doctor. To always avoid garlic, tap it and change its rating to Red.
- ½ tsp salt
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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