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Roasted garlic is sweet, and complex, without the burning sensation of raw garlic. Roasted garlic has been cooked at low temperatures that caramelize the sugars, naturally occurring in all alliums. This gives roasted garlic a complex, delicious, warmth, not found on the supermarket shelf. Top chefs know this and incorporate roasted garlic in sauces, soups, dips, and meat dishes. But you don't have to spend big money at a fancy restaurant to enjoy the flavours of roasted garlic. It's easy to make it at home, and doesn't even take extra time.

How to Make Roasted Garlic at Home and Steal the Sweet Flavor Secrets of World Class Chefs

  • Author: Joybilee Farm
  • Prep Time: 5
  • Cook Time: 20
  • Total Time: 25 minutes

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.


Scale

Ingredients

  • 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

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