Garlic is always unreasonably cheap and I use a lot of garlic in my cooking. Sometimes though, I do buy too many bags of garlic to use before it starts sprouting, so roast garlic is a great way to eat up garlic quickly.
Roast garlic is some kind of voodoo magic where the flavour vastly differs to the raw stuff. Roast garlic is really mellow, smooth and sweet. The cloves shrink inside their pods making them easy to remove from the paper. They are squishy, so you can either dig each clove out with a butter knife or use your fingers to squeeze them from of their papers. Or as I do, squeeze them out and pop them into my mouth. To use, mash with a fork, or crush with a knife to make a roasted garlic paste. If you are smearing into toast, you can just spread a whole roasted clove as you would a pat of butter.
This recipe makes 4 bulbs of roast garlic but you can easily do more or less, just allow about half a teaspoon per bulb. I use a muffin tin because they fit nice and snug but you could use a regular cooking/baking sheet.
Uses for roasted garlic:
- Mashed into mashed potato
- Stirred through pasta
- Smeared on bread or toast
- Aioli and dips
- Blitzed into soups
Makes 4 bulbs
4 bulbs garlic
2 tablespoons oil (I used extra virgin avocado oil)
Coarse sea salt
A pinch of dried herbs per bulb
- Preheat oven to 180°C / 350°F.
- If there are many layers around your garlic, peel off some outer layers of the garlic bulbs. Make sure you don’t peel away too much, as you want to keep the bulbs intact. Cut off about 1 cm from the pointed end of the garlic and discard the tops. The bulbs will be exposed but intact.
- Put the oil in a flat bottomed bowl or small plate. Put the garlic in the oil, cut side down. I left them like this for 10-15 minutes while my oven heated up.
- Remove garlic bulbs from the oil and put oil side up in your muffin tin. Salt and pepper generously and add a pinch of herbs to each. Cover tray with foil (or wrap each one individually if using a baking tray).
- Bake for 40 minutes.
- Allow to cool enough so that you can get the cloves out without burning yourself. Use immediately or wrap in foil (I reuse the foil I used for baking) and refrigerate for up to 4 days.