I have a confession to make, up until recently, when a recipe called for roasted garlic, I snubbed, and subbed, for non-roasted, regular garlic! YES, I am hanging my head in shame!
Thankfully my aversion to roasting garlic changed the day I bought my clay garlic roaster, for the bargain price of $5 I might add!
I quickly realised that roasting garlic was not as intimidating as I had first anticipated and I’m now a fully-fledged addict!
Whilst I find everything about garlic delicious and enticing, I know some people can be quite offended by the smell and/or taste of garlic so it’s definitely worth mentioning that roasting garlic mellows its potency and transforms it into something so droolworthy.
Okay, without further ado, here’s my super simple step by step guide to roasting garlic.
STEP 1: SELECTION … EENY MEENY MINY … NO!
Okay, when it comes to roasting garlic, looks matter, be sure to opt for a particularly good looking bulb. I am all for purchasing "wonky" veg but, in this case, it’s best to make sure all the curves are in the right places!
Also, if you’re roasting more than one bulb, try to ensure that they’re all similar in size.
STEP 2: PRE-ROASTING PREP
Remove the bulb’s outer wrapper and carefully slice the top of the bulb off, just enough to expose the raw garlic inside, brush with extra virgin olive oil (note: drizzling will not ensure an even and full coat) then transfer to your garlic roaster, or, wrap in foil and transfer to a baking tray lined with baking paper.
STEP 3: READY TO ROAST
I recommend roasting the bulb/bulbs for around 45 minutes (please note: this can vary a little depending on a bulb’s age and/or size), however, if you’d like a more caramelised flavour, and texture, you can roast for up to one hour, perhaps even a little more.
WARNING: roasting garlic will fill your kitchen with the most heavenly aroma and you will, most likely, succumb to the temptation to clock watch until it is ready and roasted!
STEP 4: CARESS AND SQUEEZE
There’s something seriously therapeutic about squeezing freshly roasted garlic. As with most things in the kitchen, there’s a technique, gently caress and squeeze the bottom of the bulb to free the cloves of gooey garlic-ky goodness from their wrappers.
I am a garlic fiend so, personally, I can’t resist the temptation to spread my freshly roasted garlic straight onto some home baked bread, sprinkle with a little rosemary and inhale. It’s for this reason that I always roast more than one bulb.
Finally, whilst the garlic I roast is usually always used the day of roasting, it’s perfectly fine to refrigerate for 1-2 weeks or freeze for around 3 months.
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*Image Courtesy Pixabay