Roasted garlic



Roasted garlic, originally uploaded by m.paoletti.

If you are a vampire or squeamish about garlic this post is not for you.

Roasted or baked garlic – the process softens the sharpness of the flavour and brings out it’s sweetness. Garlic becomes mellow, and nutty. Squeeze the flesh out of the cloves and spread on bread for a great appetizer or side dish.

Method

1. Preheat the oven to 200C/400F/Gas 6.

2. Cut aluminum foil into 3 6-inch squares (large enough to wrap each garlic head). Place 2 teaspoons of butter or olive oil in each square of foil and place one garlic head into each square of foil. Fold the packets up, and arrange them in a pie pan.

Some people like to sprinkle the bulbs with a little rock salt. I prefer to leave them salt free.

3. Place in a hot oven for 20 minutes or until the cloves have softened.

4. Squeeze out the garlic from each clove.

Most of the time roasted garlic is used immediately served as an appetizer with a good crusty bread or with crackers. People can peel a piece of garlic off of the bulb and squeeze the soft, warm garlic our of its shell.

To save time and energy I always make a large batch of roasted garlic every month and keep the cloves in a jar covered with olive oil. Wonderful for pasta, roasted vegetables, mashed potatoes and of course more garlic bread…not to mention that the oil gets infused with garlic and is delicious in salads and to make garlic butter.

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