This year we grew a whole lot of garlic, some of it elephant garlic. But the elephant garlic was really strong, with a bitter note. The cloves were also so big that I ended up not wanting to use each clove all at once. Then I’d be left with an unpeeled, half-used clove. So I decided to roast it!I’ve had fun using the roasted garlic in other recipes, blending them into soups, mixing them in with ground beef, and more. You can also eat the roasted garlic as a spread for crackers or as a dip for veggies!
Roasted garlic is super easy. Here’s how to make your own:
- Whole heads of garlic
- Organic Extra Virgin Olive oil or other fat
- Preheat oven to 350F
- Cut off the tips of the paper skin of the garlic clove, so that just the very tip of the cloves are exposed.
- Set each whole head of garlic on a square of foil and drizzle it with the oil, so that it gets in the head of garlic and down onto the cloves.
- Wrap each head of garlic with the foil and set them on a baking dish.
- Bake until the cloves are soft. Depending on their size this may take 1 or 2 hours.
- Peel the cloves or use them as little tubes that you can squeeze the garlic out of.