Roasted Garlic

Recipe by riffraff
READY IN:
SERVES: 1
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

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