Monday, July 23, 2012

Roasted Garlic

 
Roasted garlic can be spread on toast, mashed up with potatoes, added to soup or used to make delicious sauces. I use roasted garlic for several recipes including vegan buttermilk ranch dressing, so I thought I should put it on here. It's so easy, but so delicious.

1 head of garlic with it's head chopped off, meaning cut off the top 1/4 to 1/2 inch to expose the cloves
Sea salt
Extra virgin olive oil

1) Preheat the oven to 350 degrees F. Cut off the top of the garlic head to expose each clove.



2) Place the garlic on a sheet of foil and drizzle with a little olive oil & sprinkle with a little sea salt.



3) Fold up the foil and bake the garlic for 40 to 60 minutes until the garlic is fragrant and the cloves are nicely browned and softened.

To use, squeeze out as many cloves as you want to use. Or stab a clove with a knife and slide it out. Store the remainder in the fridge until ready to use for a future recipe.

Photo courtesy of Vera Lehner

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