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There are lots of suggestions for roasted garlic in books and online, but I learned this one at a cooking course I took and it's still the simplest and best. Once roasted, the separated cloves can be frozen for later use. It's also great for people who can't eat raw garlic; just substitute in dressings, salsas, etc. After roasting, the peels come off easily.
Units: US | Metric
Serving Size: 1 (189 g)
Servings Per Recipe: 1