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Roasted Garlic


We are big time Garlic eaters. Some of you must already be running away:-D but yes we are. Raw garlic might stink but roasted garlic is much mellowed down & beautifully aromatic. They are smooth & creamy & jazz up a lot of food without too much work. I love to eat them straight roasted, use them in breads or on breads, big time in pasta & pasta sauces, soups, or just as appetizers – try them with pepper & salt, you will be amazed.

A lot of heads may be roasted at once & saved for later for a week in the refrigerator or frozen in pureed form.

Ingredients: (Each head will make about 2 tablespoons of garlic puree.)

  1. 1 Garlic Whole Head/All the Cloves intact/Bulbs
  2. 1 Teaspoon Olive Oil


Preheat oven to about 375 Degrees F.

Peel the outer skin, but leave the skin on the cloves & the cloves intact.


Using a sharp knife, slice 1/4 – 1/2 inch off of the pointed end of the garlic head. It should be looking like the one below.


Place the garlic head on an aluminium foil, & drizzle the oil on it around slowly allowing the oil to seep in to the individual cloves.

Either cook in a garlic cooker if you own one, or wrap  the garlic head in the foil to a pouch you had initially placed it in.(Do not do more than 2 garlic heads in a single pouch)  They may be put on a baking tray, or individually in muffin pan. Bake for about 45 minutes or till the cloves are brown & soft.


Remove from the oven & cool it enough to be able to touch it. Peel the cloves with a fork or finger, or just squeeze them out of their skins.


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