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.
- 4 heads of raw garlic
- 1 tablespoon virgin olive oil
- 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
Use roasted garlic as an ingredient in salad dressings, hummus, seasoned butter, and alfredo sauce