Roasted Garlic

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Roasted Garlic

 

Recipe By : One Dish Vegetarian by Maria Robbins, page 171

Serving Size : 1 Preparation Time :0:00

Categories : Vegetables Info/Tips

 

Amount Measure Ingredient -- Preparation Method

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2 whole heads of garlic -- up to 4

OR 1 cup garlic cloves -- unpeeled

1/4 cup extra-virgin olive oil

1/4 cup water

 

Garlic becomes a totally new ingredient once it has been slowly roasted

together with olive oil. It has a nutty, mellow sweetness along with a

soft, spreadable texture. In this guise it has so many uses that you may

want to keep some always on hand. Use roasted garlic as a spread for bread

or crackers, add it to sauces and gravies to thicken and add flavor. Use

it in salad dressings and pasta sauces. Just be sure to choose heads that

are unblemished and where the cloves are tightly grown together. Don't use

garlic that has brown or soft spots or garlic that is starting to sprout.

 

1. Preheat the oven to 350 F.

 

2. If you are roasting whole heads of garlic, loosen the papery outside

skin by rolling the heads around on a hard surface. Discard any loosened

skin. Use a sharp knife to cut away about 1/2 inch from the top end of the

garlic head so that the insides of most of the cloves are visible. If you

are using garlic cloves, loosen their skins by pressing down on the cloves

with the flat side of a chef's knife. Press the knife with the heel of

your hand until you feel a slight yielding to the pressure.

 

3. In a small casserole, combine the garlic, oil, and water. Toss well to

make sure the garlic is coated with oil. Cover the casserole tightly with

foil.

 

4. Bake for 45 minutes, then check to see if the garlic is completely soft

inside by squeezing a clove until it opens and a garlic puree oozes

out. If the garlic is still solid, or you are roasting whole heads of

garlic, continue to bake, uncovered, for 30 minutes longer.

 

5. Remove from oven and let garlic cool in the casserole. If you are not

using the garlic right away, wrap each head of garlic in foil and

refrigerate until needed. Store the separate cloves in a jar together with

the oil, or peel the cloves and puree them together with the oil. Roasted

garlic will keep in the refrigerator for 2 to 3 weeks.

 

 

 

 

 

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