Roasted garlic

The garlic is roasted whole and the cloves squeezed out when cooked. It can be used as the basis for soups, sauces and anything you can stretch your imagination to.

The amount of 'bodacious bulbs' used in the recipe may seem rather petrifying, but once it has roasted, it develops a sweet, yet aromatic flavour.

The quantity given below is for just 4 bulbs, however, the images on the right show 27 of them being roasted at the same time - see Chef's Notes, below.

Roasted garlic

The roasted cloves
Servings:	Servings: 16
Calories per serving:	11
Ready in:	2 hours 10 minutes
Prep. time:	10 minutes
Cook time:	2 hours
Difficulty:
Recipe author:	JuliaBalbilla
First published:	27th October 2012

Best recipe review That's a lot of garlic! 5/5 Wow - I might do 4 or 5 bulbs at a time - this is an incredible amount - when would you ever use so much roasted garlic Julia? The Judge

Ingredients

Printable 🖨 shopping 🛒 list & 👩‍🍳 method for this recipe

• 4 bulbs garlic
• Olive oil

Mise en place

• Preheat the oven to 180° C (350° F - gas 4).

Method

1. Slice off the top of each garlic bulb ensure that the top of each clove is exposed.
2. Remove any dry, surplus outer skin, but do not force it off.
3. Place on a sheet of tin foil in a baking tray.
4. Sprinkle oilive oil lightly over top of each bulb.
5. Wrap the tin foil loosely around the bulbs and place on the lowest shelf in your oven,
6. Allow to roast for about an hour, until the cloves are brown and soft.
7. Remove from the oven and allow to cool.
8. Squeeze the cloves gently from the skin into a bowl and use as required.

• 

  Out of the oven

• 

  Ready to be roasted

Chef's notes

You may find it worth roasting garlic in bulk if you use a lot of it. Follow the procedure above, but roast at 160° C (325° F - gas 3) and about 2-3 hours, checking it regularly after 2 hours.

This is the first time I have made this in bulk, so I will be monitoring its keeping properties. Some I will freeze and some I will store in a Lock & Lock box in the fridge.

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