By Roosie on October 02, 2003
Photo by CoffeeMom
Photo by CoffeeMom
"Adapted from Deborah Madison's book Vegetarian Cooking for Everyone. This is the best method for roasting garlic. It creates the smoothest roasted garlic with the best flavor. It enriches and smooths the flavor and it great in just about everything (well, except desserts). Yield depends on the size of your head of garlic. This produces surprisingly little (perhaps 2 tbs the first time I did it), so if you would like a larger quantity you may want to double or triple the recipe."
Serving Size: 1 (93 g)
Servings Per Recipe: 1
"Fabulous! I like to use this method the most for roasting garlic. I use the stock and feel like that adds more flavor that just roasting the garlic with oil alone. Thanks for posting, Roosie. I'll keep using this one!"
"Excellent way to roast garlic. I needed some for roasted garlic mashed potatoes. And I'm making more this weekend for garlic bread. Come out perfect, easy to do."
"I always like to roast my garlic this way. I over bought last Sept so had quite a bit left over - I roasted all the left overs using your recipe, then I separated the heads and froze the cloves separately on a cookie sheet. Then just pop them all into a zip lock bag, keep in the freezer and you have your roasted garlic cloves any time you want them. I also have 10 lbs of fresh garlic on hand - We love garlic. Thanks for posting this recipe Roosie 3 Oct 08 Repeat performance Mmm Love it!"
"Very good. I have been making this for awhile. I add chicken bouillion to water and alittle rosemary. I serve warm as an appetizer to be spread on bread."
"This came out just like you said. Very good. I used this in Vegetable Kung Pao with good results. Thanks Roosie!"
" We love roasted garlic (I could eat a whole bulb for breakfast!!)I like your method. I used the olive oil to rub it. The recipe worked very well and I will make it again this way. Thanks Roosie!"
"I love this. I prepare my garlic this way to be used as a spread on veggies and toast. Also, this is great in soups such as french onion. Really mild and sweet. Thanks for sharing. "