Gooey Soft Baked Garlic

Total Time
1hr 10mins
Prep 10 mins
Cook 1 hr

Garlic baked this way is soft and mellow-tasting - really! Squeeze out and spread onto a pizza, buttered French bread or appetizers; served with roasted meats or vegetables; add to mashed potatoes or pasta tossed with oil and grated cheese. Yummy!

Ingredients Nutrition

  • 4 -6 heads garlic
  • 14 cup butter
  • 13 cup stock (vegetable, chicken or beef)
  • salt and pepper

Directions

  1. Preheat oven to 350 degrees F.
  2. Remove papery outside skins from garlic heads; leave the cloves together.
  3. Place garlic heads in a baking dish; add butter and stock to the pan.
  4. (Use a baking dish that's just large enough to hold the garlic heads.) Bake for about an hour at 350 degrees, until garlic heads are tender and golden, basting about every 15 minutes.
  5. Season to taste with salt and pepper.

Reviews

(3)
Most Helpful

Excellent preparation of roasted garlic! Not even one hard or crispy clove (which usually happens when we roast garlic with olive oil in the clay baker or in foil)... so this recipe gets an A+! I used chicken broth with great results. A couple of cloves went into garlic bread last night; then I refrigerated the rest and used some tonight in a rice pilaf. Very versatile, easy to store and totally yummy!

rsarahl November 23, 2003

Another 5*'s! I had about 1 cup of cloves already peeled and separated, so I used these. I have some in a container in the fridge, which I plan to use on potatoes, french bread, etc. I drained the buttery stock juice and will use that for seasoning anything that comes to mind. The remainder of the cloves were placed in a ziploc bag and frozen for future use! This is a great recipe! I did not salt and pepper the garlic as I will do that at the time of use, depending on what I use it for! The aroma in your kitchen is to die for! High Five to you, EGA! Thanks for a great recipe!

Bobtail September 24, 2005

Very good. I used some homemade chicken broth that I had just made and the flavor is out of this world. Now if I can keep out of them long enough to use them in something because I keep eating them straight out of the pan.

Mysterygirl May 18, 2004

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a