Tuesday, January 11, 2011

How To Roast Garlic

I have never roasted garlic before.  I figured I would go ahead and get that out there. Honestly it just kind of creeps me out, and I love the flavor of garlic so much I was worried that it would change the natural flavor a lot.  But it didn't...it was awesome!  I made my favorite mashed potatoes and added in the roasted garlic at the end.  Holy cow did that add a lot of flavor.  Plus it was so simple I can't believe I hadn't been doing it before.

First, you need to cut the top off the garlic, about 1/4'' from the edge.  This is the end that points out, not the curved end.  Sorry but that's about the best description I can give.  Cut off the pointy end not the butt end.  Make sure you peel off as much of the skin as possible (this was my number one mistake)  Then lay it on a sheet of aluminum foil.

Drizzle with olive oil and sprinkle with salt.

Wrap up in the foil very tightly and place in a 400° oven for 45 minutes.  The important thing here is not to mess with the garlic or unwrap it to see if it is done.  Trust me on this one...

When the garlic has finished take it out and let it cool, in the foil.  Even though it will be tempting to take it out of the foil...don't!  This is what it will look like after it has cooled.

Then you just squeeze it out and you can use it in all your favorite recipes!
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  1. I know you say you don't take it out of the foil when you're letting it cool, but do you keep it wrapped up completely in the foil when you do this? Or do you open it up but not remove it? If you leave it wrapped, about how long does it take to cool?

    Per your confession of never having roasted garlic- I've never bought or used real garlic cloves. They scare me a tad.

  2. I think I opened it up and let it cool a little bit because I was impatient :)

    And I'll be honest with you, I love garlic cloves, but only because they make me feel like I should have my own cooking show or something. It's silly, like I think the food will be so much better with fresh garlic cloves. It's not because they are better...because lets face it, the stuff in the jar is just as good, and your hands don't smell.



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