Roasted Garlic Recipes2014-08-02
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Roasted garlic recipes. What comes to your mind? The first thing that comes to my mind is the aroma. Then the subtle but rich flavor.
Many years ago, I discovered roasted garlic. I’ve been hooked ever since.
Not only does it fill the house with its’ wonderful aroma but it also adds something special to recipes that use it.
Roasting garlic is incredibly easy to make. I started using it in my refried beans recipe and the garlic, prepared this way adds wonderful flavor to this dish.
And you can add roasted garlic to just about any dish, casserole, or dressing. You are only limited by your imagination.
You can cook extra bulbs of garlic and store them in a covered container in the refrigerator for up to one week. This way you will have roasted garlic on hand whenever you need it. Simply squeeze a clove out of it’s skins when needed.
Roasted Garlic Recipes
- 4 large garlic heads
- extra virgin-olive oil
- sea salt
Preheat the oven to 350 degrees F.
Trim a thin slice from the top of the bulbs to expose a little of each of the cloves. Place the garlic bulb on a piece of foil that is large enough to wrap up around the garlic and seal it closed.
Drizzle olive oil over the tops of the exposed garlic. Seal the foil around the garlic and place cut side up in a baking dish or directly on the oven rack in the middle of the oven.
Bake for 1 to 1 1/2 hours or until garlic is a golden brown and the cloves are very tender. Baking time will vary depending on the size of the bulbs.
Remove the garlic from the oven and cool.
At this point you can add the cloves to any dish you like or spread it on your french bread.
Because of it’s subtle flavor, you will be surprised how many cloves you can eat.
This recipe is one of the tastiest you will find. You’re going to love it!
Store your uncooked garlic in a basket or garlic keeper and never in the refrigerator (it will lose flavor) or in direct sunlight.
After roasting the garlic as per this recipe, it should be eaten with in a day. Do research on how to store it and avoid botulism.
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