Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: preheat the oven to 300. break the garlic heads into quarters with skins intact. do not peel the cloves. place quarters in small ovenproof casserole dish. pour olive oil over garlic to cover. add herbs and pepper. cover. bake slowly for about 1 hour until the cloves are soft. cool. strain the garlic oil into a bottle and store at room temperature.

Target recipe: remove outer covering on garlic. do not peel or separate the cloves. place each garlic head on a large square of heavy aluminum foil. fold up the foil so the cloves are completely wrapped. bake for 1 hour at 350°f remove garlic from oven and cool for ten minutes. separate cloves and squeeze cloves to remove cooked garlic. discard skins. in food processor, mix garlic, cheeses, milk, and dill until smooth. place in serving dish. sprinkle with parsley. serve in hollowed out red cabbage in basket surrounded by assorted vegetables for dipping. note: this recipe is very versatile. the roasted garlic puree can be used on cooked vegetables, fish, steaks, salad greens and baked potatoes.