Roasted Garlic
I bought a five pound bag of pre-peeled cloves from an asian market weve been looking for a lot of garlic recipes
I bought a five pound bag of pre-peeled cloves from an asian market weve been looking for a lot of garlic recipes
- Carbohydrate 0.0810125 g
- Cholesterol 0 mg
- Fat 0.004075 g
- Fiber 0.033125 g
- Protein 0.0136875 g
- Saturated Fat 0.001225 g
- Serving Size 1 1 Serving (0g)
- Sodium 0.055 mg
- Sugar 0.0478875 g
- Trans Fat 0.000175000000000001 g
- Calories 0 calories
Step-by-step
- Pre-heat oven to 450.
- Throw all the ingredients into an aluminum foil pouch, bake for 40 minutes.
- If they're not golden brown (like the picture), broil for a couple more minutes.
Soft, sweet cloves yield under pressure, releasing a pungent aroma that mellows entirely into deep, savory caramelized notes. High heat transforms aggressive allium bite into a spreadable, buttery condiment suitable for numerous applications. Enclosing the cloves tightly inside an aluminum foil pouch traps moisture, allowing the alliums to steam and soften before browning begins. Set the oven to 450 degrees Fahrenheit and bake the pouch for forty minutes to start the softening process. Monitor the exterior color closely, utilizing the oven broiler for an additional two to three minutes if the desired golden-brown surface has not yet developed. Olive oil coats each clove evenly, facilitating heat transfer and preventing scorching during the high-temperature roasting phase. Salt and pepper draw out trace moisture and season the exterior surfaces as the oils render.
Technique and Application
Roasting whole heads or loose cloves alters their chemical structure significantly by breaking down sulfur compounds into simpler sugars. This method suits various dietary frameworks naturally, containing zero animal products, gluten, or nuts while remaining compliant with vegan and vegetarian diets. Cooled cloves transfer easily into airtight glass containers for refrigerator storage lasting up to one week, or freezing for longer periods. Mash the softened cloves directly into warm pasta sauces, whisk them into vinaigrettes, or spread them over crusty rustic bread alongside soft cheeses.
