Description
Roasted garlic is sweet, and complex, without the burning sensation of raw garlic. It is cooked at low temperatures that caramelize the sugars, naturally occurring in all alliums.
Ingredients
Scale
- 4 heads of raw garlic
- 1 tablespoon virgin olive oil
Instructions
- Peel the outer wrapping on 4 heads of garlic to expose the still wrapped cloves. Leave the cloves attached to the head of garlic.
- Cut the top 1/8th inch or so off the top of the heads to expose the inner clove. Place the garlic cloves in a shallow baking dish and drizzle with olive oil.
- Put the dish of prepared garlic cloves in a moderately warm oven (325F) and allow the garlic to slowly bake for about 20 minutes, or until the inside of the garlic clove is soft and easy to mash with a fork.
- Remove the roasted garlic from the oven.
- Allow it to cool enough so that it can be handled without burning your fingers.
- Split each clove with a knife and squeeze the soft pulp into a shallow bowl. Do this with each clove.
- Mash cloves together using a fork. Add a little bit more olive oil to make mashing the cloves easier
Notes
Use roasted garlic as an ingredient in salad dressings, hummus, seasoned butter, and alfredo sauce
