VegBox Recipes

Roasted Garlic

Slow roasting garlic brings out its delicious flavour and seems to remove the bitterness that can sometimes accompany using lots of garlic in a recipe. The roasted garlic paste can either be used as a base for other dishes or served on its own with toast, as a starter.
 
 

Ingredients

Serves 4

  • 4 bulbs (yes bulbs, not cloves!) of garlic
  • Tin foil
  • Deep baking dish with 1 inch water
 

Method

  1. Remove the outer papery skin from the bulbs, to expose the cloves inside.

  2. Put the bulbs on a layer of tin foil and bring the edges up to loosely cover the bulbs.

  3. Put the garlic and foil package onto a roasting dish with about 1 inch of water.

  4. Slow bake at 150 - 180 degrees C (depends what else is in the oven).

  5. Bake for about 1 1/2 hours, until the garlic cloves are soft.

  6. Allow to cool until warm, rather than hot. Then you can either:

    Detach the cloves and gently squeeze out the garlic puree for use in another dish.

    Or:

    Serve a whole bulb with toast for people to squeeze their own garlic, as a delicious starter.
 

Time From Cupboard-To-Table

About 1 hour, most of which is oven-time
 

Notes & Variations on Roasted Garlic

This is a great one to make whenever you're running the oven for something else.

The flavour is mild, so you can eat a lot of garlic without getting indigestion or worrying about your conversation-partner passing out.

If you want to use garlic in, say, a salad dressing, this is a great way to prepare it, because the flavour is much less pungent and more delicate.

 
 
 

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