Slow-roasting mellows garlic, making it soft and buttery sweet. If you roast a few heads whenever you fire up the oven, you'll always have a supply of what may become your favorite condiment.
- Place oven rack in lower-middle position and heat oven to 325 degrees.
- Remove outer layers of papery skin from the garlic heads.
- Slice off the top 1/3 of each head, exposing most of the cloves.
- Place garlic heads, cut side up, on a square of heavy-duty aluminum foil.
- Drizzle 1/2 teaspoon olive oil over each, and sprinkle with salt.
- Wrap foil around heads, and roast until very soft, about 1 hour.
- Uncover and roast 15 minutes more, until golden brown.
- When ready to use, pop the garlic out of its papery shell with a push from the bottom and mash with a fork
Tips for Use
- Mix roasted garlic into mashed potatoes,
- Spread it on bread or pizza crust
- Swirl it into soups,
- Add it to vegetables and pasta
- Serve it with roasted meat
- Stir it into vinaigrette or mayonnaise for a sandwich spread.
- Refrigerate roasted garlic for up to 5 days or freeze it for up to two
- Keeptightly sealed in a screw-top jar
- Use fresh garlic, not old bulbs that have begun sprouting.
- To avoid burning, don't roast at more than 350 degrees.
- For recipes that require whole roasted cloves, separate and peel them
raw, then roast.
Smiles from the LR