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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.




Cooking often breaks down the heat-sensitive proteins that trigger oral allergy syndrome, so the cooked carrot in this recipe is likely tolerated by many with OAS. If unsure, consult your doctor. To always avoid carrot, tap it and change its rating to Red.

Cooking often breaks down the heat-sensitive proteins that trigger oral allergy syndrome, so the cooked parsnip in this recipe is likely tolerated by many with OAS. If unsure, consult your doctor. To always avoid parsnip, tap it and change its rating to Red.

Cooking often breaks down the heat-sensitive proteins that trigger oral allergy syndrome, so the cooked potato in this recipe is likely tolerated by many with OAS. If unsure, consult your doctor. To always avoid potato, tap it and change its rating to Red.



Position a rack in the center of the oven and preheat to 425°F (220°C). Set a wire rack inside a large roasting pan.
In a small bowl, mash together the softened butter, 4 of the smashed garlic cloves (finely minced), 4 of the sage leaves (finely chopped), and 1/2 tsp of the salt into a smooth paste.
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