Mother Earth Living

Garlic Obsession: Roasted Garlic

Growing garlic
By Susan Belsinger and Tina Marie Wilcox
April/May 2004
Add to My MSN


Content Tools

Related Content

An Introduction to Magical Herbalism

Discover magickal herbs mandrake, hemlock, rue and wormwood. What is it about plants, trees, flowers...

In The News: Garlic For Your Heart

A new study shows how freshly cut garlic can help protect your heart. Learn more.

Add Heriloom Allium Bulbs to Your Garden

Take advantage of bargain prices to add these heirloom herbs to your garden!

Herb Basics: Common Herbs and Dosages

Learn the recommended dosages for the seven common herb forms.

Makes 2 bulbs of roasted garlic

Roasted garlic can be used in many dishes, but we like it best warm, squeezed from its skin and smeared onto bread with some of its roasting oil. You can use less oil for roasting if you like. Roasted garlic is wonderful in soups, vinaigrettes and sauces, and it makes the world’s best mashed potatoes. It can be combined with cream to make a delicious sauce for vegetables, pasta and fish. Slow roasting makes garlic lose most of its heat and turn nutty and sweet, with a pleasant, mild garlic flavor. We always roast a few heads at a time, since we use it quite liberally. Although we like garlic best the day it is roasted, leftover cloves can be squeezed into a small dish and covered with olive oil — then tightly covered and stored in the refrigerator for a few days.
2 garlic bulbs
About 13 cup olive oil
2 or 3 thyme sprigs, a bay leaf, a few sage leaves or a sprig of rosemary
Salt and freshly ground pepper

Preheat the oven to 300 degrees. Remove the outer papery skins of the garlic bulbs and break into cloves; leave the inner skins on the cloves. Place the garlic in a small oven-proof dish and add the olive oil and herbs of choice; then season lightly with salt and pepper.

Cover the dish with foil. Bake the garlic until it is very tender. Check it in about 30 to 35 minutes; it will take 45 minutes to 1 hour to roast this many cloves. Test for doneness by squeezing a clove or two — they should be soft and golden. Remove from oven and let sit until cool enough to handle.

 

Click here for the original article, Garlic Obsession. 










Post a comment below.

 


MY COMMUNITY
no image
valerykenery
8/29/2014 12:04:10 AM
no image
HarvestRight
8/21/2014 5:22:39 PM
no image
NatureHillsNursery
8/20/2014 10:03:07 AM
no image
NatureHillsNursery
8/20/2014 9:59:22 AM
no image
NatureHillsNursery
8/20/2014 9:30:07 AM
no image
melisastarr
8/19/2014 12:57:22 PM






Subscribe today and save 58%

First Name: *
Last Name: *
Address: *
City: *
State/Province: *
Zip/Postal Code:*
Country:
Email:*
(* indicates a required item)
Canadian subs: 1 year, (includes postage & GST). Foreign subs: 1 year, . U.S. funds.
Canadian Subscribers - Click Here
Non US and Canadian Subscribers - Click Here

Subscribe to Mother Earth Living!

Welcome to Mother Earth Living, the authority on green lifestyle and design. Each issue of Mother Earth Living features advice to create naturally healthy and nontoxic homes for yourself and your loved ones. With Mother Earth Living by your side, you’ll discover all the best and latest information you want on choosing natural remedies and practicing preventive medicine; cooking with a nutritious and whole-food focus; creating a nontoxic home; and gardening for food, wellness and enjoyment. Subscribe to Mother Earth Living today to get inspired on the art of living wisely and living well.

Save Money & a Few Trees!

Pay now with a credit card and take advantage of our earth-friendly automatic renewal savings plan. You’ll save an additional $5 and get six issues of Mother Earth Living for just $14.95! (Offer valid only in the U.S.)

Or, choose Bill Me and pay just $19.95.