Recipes @ Roasted Garlic

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Sunday, May 1, 2011

Roasted Garlic

Garlic is indispensable to most professional chefs. Sharp and spicy when used raw, it turns almost nutty when sauteed. When roasted, garlic becomes sweet and mild and can take on many different personalities. Roasting garlic is a simple process; you'll enjoy caramelized cloves that are as soft as butter. Roasted garlic cloves are delicious when spread on toasted bread, on top of grilled meat or fish and as a flavoring for sauces.

Roasted Garlic
  • 6 to 8 heads of garlic
  • Olive oil
  • Salt and freshly ground pepper, to taste
  • Juice of one lemon (if you want to store the roasted garlic)
  • Fresh parsley, if desired

  1. Heat oven to 400 degrees F. Place the garlic bulbs in a baking dish; drizzle with olive oil. Spinkle the bulbs generously with salt and pepper.
  2. Place the baking dish in the center of the oven; roast the garlic heads until they are soft when poked with the point of a sharp knife, about 1 hour.
  3. Cut off the tops of the garlic heads and squeeze out the soft cloves from their papery shells. Use immediately, or if you plan to store the roasted garlic, squeeze the garlic cloves into a jar; cover the jar with olive oil and add lemon juice on top of the cloves. Flavor with fresh parsley, if desired. Seal the jar and store in the refrigerator, tightly covered. The roasted cloves will last about ten days if kept in the refrigerator this way.

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