Tuesday, November 15, 2011

How to Roast Garlic

Are you a garlic lover? I can't get enough of it. I cook with it on a regular basis, and go through about a bulb a week. Yes, my hands smell like garlic most of the time, but I don't mind. :)

Garlic's main medicinal ingredient is allicin that has some great anti-bacterial, anti-viral, anti-fungal and anti-oxidant properties. Here's a great website  if you want to read up on it's health benefits. 

Roasting garlic gives it a wonderful sweet but mellow flavor. It's not overpowering like in it's raw form. You can smooth it on to crackers, add it to soup or stews, squeeze it into sauces, or mix it into cream cheese.
Roasted Garlic Recipe
Cooking Time: 35-50 minutes
1 whole garlic bulb
1/2 tsp olive oil

1. Preheat oven to 425* F. Remove papery skin off of garlic. Do not separate or peel the cloves. Cut off top of bulb, and brush with 1/2 tsp olive oil. 

 2. Wrap garlic in tin foil. 

3.Bake garlic in oven for 35-50 minutes depending on how big the bulb of garlic is. The roasted garlic should be soft in the middle. You can either use the back of a spoon to get the garlic out, or just squeeze it out.


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