Sunday, October 16, 2011

Roasted Garlic

Since stocking up on garlic at the Garlic Festival I have been curious to try roasted garlic. I expected it to be super pungent and garlicy but to my surprise it had a subtle flavour with a hint of sweetness. Once cooked the garlic cloves turned a soft, butter-like consistency; perfect to spread over a slice of bread.

The best thing about roasted garlic is how incredibly easy it is to make! Plus it can be used in so many ways. Here is my short brainstorm of great ways to use roasted garlic:

  • eat on its own 
  • spread on bread, crackers, or pizza crust
  • mashed potatoes
  • soups and stews
  • pasta sauce
  • anything and everything! 

Making Roasted Garlic: 

  1. Peel away the out layers of skin off a bulb. Leave the skin of the cloves intact (see photo above)
  2. Cut the top off the bulb so that you can see the top of each clove. 
  3. Rub with a small amount of oil. 
  4. Cover with aluminum foil and bake for 30 minutes at 400F or until the garlic is soft when pierced. 
  5. When finished scoop the garlic out of the skin and use as desired!


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