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How To: The best roast garlic

Updated on September 13, 2011
Roast Garlic
Roast Garlic
Garlic Bulb with loose skin removed
Garlic Bulb with loose skin removed
Garlic Bulb with top cut off
Garlic Bulb with top cut off
Roasted garlic clove removal
Roasted garlic clove removal

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Roast garlic is very easy to do at home, it is simple but so very delicious and versatile. It is inexpensive and not time consuming. With its many uses, roast garlic is a good thing to have to hand.

The roasting of the bulbs alters the taste slightly, making it much sweeter and more mellow that raw garlic. Eaten whole after roasting, the garlic cloves do not leave smelly, stinky breath. In addition to its many culinary uses, garlic is also therapeutic. The health benefits have been known for many years: including lowering cholesterol, reducing blood pressure, preventing heart disease and as an anti fungal agent to name but a few.

To turn a fresh bulb of garlic into a sweet, aromatic, soft and creamy pulpyness, only a few things are needed. You can cook as many or as few bulbs as you wish, as a guide I would suggest 4-6 bulbs (not cloves). However, this will depend on individual needs. You will also need some olive oil, water and some tin foil. That is it.

Preheat the oven to 200°C. Remove the papery outer skin, leaving the outer layers of skin surrounding the cloves intact (see pic 2). With a sharp knife, cut off 1/4 to 1/2 inch of the top of the cloves, exposing the individual cloves of garlic (see pic 3).

Pour 250mls water into a baking tray and place the prepared bulbs in the pan. Or a muffin tin works well, placing each bulb in its own compartment. Also wrapping each bulb up in it's own piece of tin foil and then placing in a suitable tin (roasting tin or muffin tin), works nicely.

Drizzle each one with olive oil and cover with tin foil. Place in the centre of the oven and baste with the water and oil mix (or just oil if you've chosen an alternative 'tin'), every 10mins. Roast for 35-45 mins, or until the cloves are nicely browned and feel soft when pressed.

If you wish to make garlic infused oil to use in cooking and as a flavouring, now would be a good time to do so. You will find the instructions here.

Allowing the garlic to cool, use a small knife to cut the skin slightly around each clove. Use a fork or your fingers to pull or squeeze the roasted garlic out of their skins (see pic 4).

It can be eaten as it is or mashed with a fork to be used in cooking. Spread it on crusty bread, or mix it with Parmesan and stir into cooked pasta, also when mixed with sour cream it makes an excellent baked potato topping. There are an endless amount of possibilities, here are some ideas for using your roasted garlic. You can search for recipes (here are some tasty recipes to get you started) or let your imagination take over. Enjoy.

Some great cook books to use with your roast garlic

Comments

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    • carol7777 profile image

      carol stanley 5 years ago from Arizona

      Love garlic and this is worth trying. What is a dish without garlic and onions? Voted UP.

    • inaniLoquence profile image

      inaniLoquence 6 years ago from Singapore

      Garlic and onions are the most important spices in any of the dishes I make. It just completely enhances the smell and taste of almost anything! :)

    • billabongbob profile image
      Author

      billabongbob 6 years ago from South Wales, UK

      Roasted garlic can be used in any recipe that calls for garlic, or try it in some recipes that wouldn't usually require garlic. It develops a wonderful mellow taste after roasting and can be an interesting essence to many recipes, such as soups, sauces, meat and vegetable dishes.

    • homesteadbound profile image

      Cindy Murdoch 6 years ago from Texas

      I love garlic, but I have never roasted it. I will have to try it roasted. Sounds yummy!

    • jean2011 profile image

      jean2011 6 years ago from Canada

      I like to use garlic in my cooking, but I have never roasted it, so this is definitely something for me to try next time I am cooking. Thank you for sharing!

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