Whole Roasted Garlic
Course: Condiments & SaucesSeason(s): Spring, Summer, Fall, Winter
Ingredients
- 1 whole head of garlic
- olive oil
Instructions
Preheat the oven to 400° F.
Peel off the loose, dry skin encasing the head of garlic but don't separate the cloves or completely strip the papery skin away. Slice off the top off the garlic at the stem end so that the cloves are just barely exposed and drizzle the sliced end with olive oil. Wrap the head of garlic in aluminum foil, place it in a shallow baking pan, and bake for 40 minutes. At 40 minutes check whether the garlic is soft by piercing a center clove with a fork or paring knife. If needed, continue cooking the garlic, checking it every 10 minutes. The cooking time may vary depending on the size and age of the garlic. If you want a deeply roasted flavor you may need to cook the garlic until it is quite brown, about an hour and 15 minutes.
Remove the garlic from the oven and allow it to cool. Once cool enough to handle, remove the garlic from its casing by squeezing the bottom of each clove until the garlic is pushed out (it will be the texture of toothpaste). Use immediately or store in the refrigerator or freezer in a covered container.
How do you #eatdowntoearth?
Tag us in photos of the dishes you have cooked with your farmers' market finds using #eatdowntoearth and we will feature you in our feed!
On Instagram @downtoearthmktsOn Facebook @downtoearthmarkets