Whole Roasted Heads of Garlic
This way of cooking garlic is totally delicious do not be deceived
by its simplicity the resulting paste is luscious, rich and sumptuous.
When making jacket potatoes I often serve roasted
garlic and onions as a couple of side dishes
and it’s so easy: - just stick a few heads of garlic and a few small raw onions in the oven
about 35-40 minutes before the potatoes are cooked.
You can also mash the roasted garlic cloves with a fork and use in any dish calling
for garlic.
Garlic puree is delicious spread over warm
French bread (the ultimate garlic bread) or mixed in to cooked pasta with
olive oil, fresh basil and
Parmesan.
Method
1.
Preheat the oven to 400°F
2.
Peel away the outer layers of the garlic bulb skin, leaving the skins of the
individual cloves intact.
3.
Using a knife, cut off 1/4 to a 1/2 inch of
the top of cloves, exposing the
individual cloves of garlic
4.
Place the garlic heads on a baking tray
5.
Drizzle a couple tsp of olive oil over each head, season with salt
and pepper
6.
Bake at 400°F for 35-40 minutes, or until the
cloves feel soft when pressed
7.
Once the garlic has cooled enough to handle… get
involved… squeeze the individual
cloves with your fingers either strait into
your mouth or on to your plate
