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Roasted Garlic Recipe

For me, garlic is a much needed aromatic in my kitchen. I use it in basically everything & anything; it adds a wonderful taste & aroma when used in the right proportions - of course. While too much garlic can easily overpower a dish, using too little or no garlic leaves your food rather bland tasting & boring.

Now the health benefits of garlic are numerous & plentiful. Garlic is a naturally occurring antioxidant & also has many cardiovascular/heart healthy benefits. In addition, garlic has antibacterial properties and is thought to help regulate the body’s metabolism. Also, garlic is a very rich source of both Vitamins B-6 and C.

But many people avoid garlic because of its strong taste & aroma. A good compromise & solution to this dilemma is to use roasted garlic, which is actually milder & much less pungent than using raw garlic. Roasting garlic simply concentrates & intensifies its flavor with a lovely, subtle underlying sweetness. If you have never had roasted garlic before, you have no idea what you have been missing!

The myriad of uses for roasted garlic are really limitless – add a spoon or two of roasted garlic paste to your daily curries, dals, stir-frys/bhajis, marinades, chutneys, dips/spreads, baking items…

So in reference to my recipe below, each garlic head yields about 1 heaping tablespoon of garlic paste. So you can roast as many garlic heads as you wish.


ROASTED GARLIC

Ingredients:

3-4 large garlic heads
oil as needed (olive, canola or vegetable)
freshly ground black pepper, optional

METHOD:

First, preheat the oven to 400 degrees F – making sure a center rack is available and positioned correctly.

Leave the garlic head fully intact, now using a sharp knife – slice off the top (about ˝” or so of the stem end), exposing a cross section of the individual garlic cloves.

Then arrange the garlic heads in an oven-safe baking dish (or baking tray) and drizzle the top liberally with a little oil, rubbing it well into the individual cloves. Season the garlic heads with a little freshly ground black pepper if you wish. Next, cover the baking dish with aluminum foil and bake the garlic heads for 40-45 minutes or until they are golden brown and have softened completely. The roasted garlic will have a lovely buttery and creamy consistency.

Allow the garlic heads to cool sufficiently before handling them and then gently peel back the outer layers. You can use a small knife to loosen up the individual cloves and then simply squeeze out the garlic into a small bowl. You can mash it into a smooth paste using the back of a fork. The roasted garlic paste can be stored covered in the refrigerator for about 3-5 days.


Roasted Garlic

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Content copyright © 2013 by Sadhana Ginde. All rights reserved.
This content was written by Sadhana Ginde. If you wish to use this content in any manner, you need written permission. Contact Sadhana Ginde for details.



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