- Preparation Time
- Cooking Time 35 Minutes
- Total Time
Vegan, vegetarian, gluten-free, and nut-free
Equipment: Aluminium foil, olive oil and sea salt { black pepper optional}
Roasted garlic is nothing like the unroasted in texture or taste. If you are not keen on the taste of garlic in your food, finding it too strong or overwhelming I urge you to give the roasted version a try.
By roasting garlic you change the chemical makeup of it, this makes it so much easier to digest. If your body is sensitive to it. This is less likely to cause any unwanted side-effects.
Once roasted, it had a gorgeous caramelized colour, it is so much sweeter and mellow. It’s buttery texture easily squeezed out of the bulbs and straight into your food. It is so delicious in any of the following. For me, I adore it in Mac n Cheese.
- Mash potatoes
- White sauces
- Dips
- Spread on toast (oh yes)
- Pesto
- Hummus
Once starting to cook it will fill the house with the most intoxicating aroma. With the alchemy of cooking, this cold, hard and astringent transforms into something soft and caramelised with a gentle heavenly sweetness. Ready to be squeezed from the clove
This is a perfect way to use any old forgotten bulbs of garlic, sprouting green shoots and begging to be used.
The cut-off piece of garlic can still be used in cooking
How long can they be stored ?
Roasted garlic keeps well. I tend to cook a few bulbs at a time and when they are really low I roast a few more.
IN OIL
Leave the cooked bulbs to cool a little and then with your fingers or fork squeeze or pry the soft cloves out of their papery cases and into a sterilized glass jar and add extra virgin olive oil, covering over the top of the garlic. Store in your fridge for up to 2 weeks.
FREEZING
You can freeze the garlic either as whole cloves or mashed. To store whole cloves, lay them out on a large tray and open freeze them before transferring them into an airtight bag. To store mashed, crush with a fork and place into an ice cube tray and once frozen tip into an airtight tag or pop the ice tray into an airtight bag.
Ingredients
- As many bulbs of garlic as you require
- Extra virgin olive oil
- Sea salt
- Fresh thyme if available
Instructions
- Preheat the oven to 200C and place a metal tray into the middle of the oven.
- Cut approximately 1/2 and inch off the top of each bulb so that the cloves are displayed and peel or rub off any loose papery skin.
- Place each head of garlic cut side up.
- on a separate sheet of tin foil [aluminium foil] if you have any fresh thyme, lay a few sprigs under the garlic.
- Over each bulb drizzle over a few drops of the oil and season with salt and pepper.
- Bring the foil up around the garlic and twist the top
- Place into the middle of the oven and bake for 40-50 minutes or until the garlic is soft.
Next either use your garlic straight away or store it as in the instructions above
If you decide to give this recipe a try, don’t forget to tag me on twitter as @veganalchemist1 or my Facebook page https://www.facebook.com/thegfveganalchemist I love seeing your versions of the recipes. I would love to hear your comments too. Feedback is so important.
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