Roasted Garlic Parmesan Cream Sauce

Steps

1. Preheat the oven to 400°F (200°C).
2. Set the garlic head on a square of foil, drizzle it with the olive oil, wrap it tightly and roast for 35 to 40 minutes, until the cloves are soft and golden.
3. Let the garlic cool for 5 minutes, then squeeze the cloves into a small bowl and mash them into a smooth paste with a fork.
4. While the garlic cools, warm the milk in a small cup or pitcher in the microwave, or set it aside at room temperature.
5. Melt the butter in a medium saucepan over medium-low heat. Whisk in the flour and cook, whisking, for 2 minutes without letting it brown.
6. Slowly pour in the milk, about a quarter at a time, whisking until smooth after each addition.
7. Simmer gently, whisking often, for 5 to 6 minutes, until the sauce thickly coats a spoon.
8. Whisk in the mashed roasted garlic until smooth.
9. Take the pan off the heat and stir in the Parmesan until melted. Season with the salt, black pepper and nutmeg.
10. Stir in the parsley and spoon the warm sauce over vegetables such as broccoli, cauliflower or green beans. Thin with a splash of water if it thickens on standing.