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    You are in: Home / Recipes / Roasted Garlic Recipe
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    Roasted Garlic

    Roasted Garlic. Photo by Bonnie G #2

    1/4 Photos of Roasted Garlic

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    Total Time:

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    riffraff's Note:

    A wonderful phenomena occurs when you treat your garlic this way...

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    Units: US | Metric


    1. 1
      Preheat oven to 375 degrees F.
    2. 2
      Remove the papery outer covering of whole garlic head, but do not seperate the cloves or peel them.
    3. 3
      Place as many whole heads of garlic on a large square of heavy-duty aluminum foil as there are people to be served.
    4. 4
      Fold up foil so that the cloves are completely wrapped.
    5. 5
      Bake in the preheated oven for 1 hour 15 minutes.
    6. 6
      Serve each diner a head of garlic and some bread and butter.
    7. 7
      Separate cloves.
    8. 8
      Hold a clove over a piece of buttered bread and squeeze.
    9. 9
      The garlic puree will pop out, like toothpaste from a tube.
    10. 10
      Spread and eat.
    11. 11
    12. 12
      To make a batch of Garlic Puree for later use, let roasted heads of garlic cool, unwarapped for at least 5 minutes.
    13. 13
      Gently separate the cloves and squeeze each one over a fine meshed sieve, so that the softened garlic pops into the sieve.
    14. 14
      With wooden spatula or wooden spoon, rub garlic through the sieve into a small container or bowl.
    15. 15
      Cover tightly with plastic wrap and refrigerate the puree if needed.
    16. 16
    17. 17
      If you are in a hurry, you may skip the refinement of the sieve.
    18. 18
      Simply squeeze the cloves, one by one, over a bowl.
    19. 19
      When they have all been squeezed, use a rubber spatula to push the puree into a neat mound cover tightly with plastic wrap, and refrigerate until needed.
    20. 20
      It will keep for months.
    21. 21
      To keep indefinitely, cover with a film of olive oil.

    Ratings & Reviews:

    • on August 25, 2002


      We had garlic on sale about a month ago(10 heads for $1.00) and I roasted about 20 garlic heads, pretty much the way as instructed above. I pulsed the garlic on my food processor (I like it somewhat chunky)with some olive oil and salt and pepper. I placed the mixture in a freezer bag and flattened it out. I just break off chunks as I need it. Very good!!!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on November 10, 2008


      This is how I roast my garlic, tho I roast mine at 400 degrees for an hour. For a very special treat, (that I can't indulge in too often) try warming up a Brie round in an oven-proof shallow dish. I turn the oven off from roasting the garlic and place the Brie in. When it is warm, but not competely melted, take it out spread some brie on a slice of sour dough baguette, then squeeze a garlic clove on. Yummm, talk about heaven!! Thanks for posting.

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on February 23, 2010


      I needed this for one of the items on RCS #15 cooking event and had never done it before - this was so easy and the taste so good, didn't know what I had been missing all this time when I just used regular garlic in my dishes. I followed A Messy Cook's advise and brushed the heads with olive oil prior to baking and they came out wonderful.

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (25)


    Nutritional Facts for Roasted Garlic

    Serving Size: 1 (126 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 2149.0
    Calories from Fat 208
    Total Fat 23.1 g
    Saturated Fat 4.9 g
    Cholesterol 0.0 mg
    Sodium 4682.2 mg
    Total Carbohydrate 408.5 g
    Dietary Fiber 23.6 g
    Sugars 2.1 g
    Protein 69.4 g

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