How many of you made New Year’s resolutions to work on your cooking skills or at least branch out in your recipe repertoire, such as cooking with roasted garlic? When I started my “How to” series a year ago, it was with the intention of providing tips for some much-used cooking techniques, such as chopping an onion or holding and cutting with a chef’s knife (Knife Skills 101). If you would like to check out the whole series, head to the How to page or click the tab in the header above. If you want to learn to roast garlic, then stick around to learn this technique for making an easy appetizer or adding an extra layer of flavor to your favorite soups or pasta dishes.
Not only is the method for roasting garlic easy, but the ingredient list just doesn’t get any shorter. A bulb of garlic, olive oil and a piece of foil will do the trick. Peel the papery skin off the bulb, rub the whole thing with olive oil, bundle it up in a piece of foil and tuck it into the oven. Forty minutes later you’ll be rewarded with creamy, slightly sweet garlic that can be smeared on toasted pieces of baguette, pureed into creamy soups or stirred into pasta sauces.
How to do it:
Preheat oven to 400 degrees F.
Peel all of the loose papery skin from the outside of the garlic bulb, leaving the bulb intact. Cut off the top of the bulb, leaving the top of the cloves exposed.
Place the bulb on a sheet of foil, drizzle over 2 tablespoons olive oil and throughly rub the olive oil onto the entire surface of the bulb.
Close the foil and place the package in an oven-proof dish.
Roast the garlic until the cloves are soft when pierced with a small, sharp knife, about 40 minutes. Let the garlic cool for about 10 minutes before handling.
Using a small knife or your fingers remove the garlic from the skin. My favorite way to do this is to remove the whole clove from the bulb and squeeze out the soft pulp.
Mash the garlic with the back of a fork, if you wish, and serve on pieces of toasted baguette or in a recipe (think stews, soups, dips…) The roasted garlic is fantastic with roasted vegetables or smashed avocados.
Recipes with roasted garlic:
Hungry Foodies Pharmacy’s Roasted Garlic, Bacon & Onion Marmalade
Good Life Eats’ Roasted Garlic & Cauliflower Soup
My Kitchen Addiction’s Roasted Garlic Pasta Salad with White Beans & Spinach
How to: Roast Garlic
|Amount Per Serving||As Served|
|Calories 31kcal Calories from fat 25|
|% Daily Value|
|Total Fat 3g||5%|
|Saturated Fat 0g||0%|
|Dietary Fiber 0g||0%|
Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:
|Total Fat||Less than||65g|
|Sat Fat||Less than||25g|
From the kitchen of Cookin Canuck. www.cookincanuck.com
- 1 bulb garlic
- 2 tbsp olive oil
- Preheat oven to 400 degrees F.
- Peel all of the loose papery skin from the outside of the garlic bulb, leaving the bulb intact. Cut off the top of the bulb, leaving the top of the cloves exposed.
- Place the bulb on a sheet of foil, drizzle over 2 tablespoons olive oil and throughly rub the olive oil onto the entire surface of the bulb.
- Close the foil and place the package in an oven-proof dish.
- Roast the garlic until the cloves are soft when pierced with a small, sharp knife, about 40 minutes. Let the garlic cool for about 10 minutes before handling.