Roasted Garlic Bulbs
by Cindi Sutter, Founder & Editor Spirited Table® - All content provided by Bare Bones. Featuring weekly-ish essays on food, family and what nourishes us from Beth Dooley and Kip Dooley.
Makes about ½ cup, mashed
Roasted garlic is mild, velvety, and perfect for spreading on bruschetta, tossing with pasta, whisking into mayonnaise. Double the quantity and store the mash in a covered container for a week or freeze.
Roasted Garlic / Mette Nielsen
Ingredients
4 to 5 heads medium sized whole garlic bulbs
2 to 3 tablespoons extra virgin olive oil
Pinch coarse salt
Instructions
Preheat the oven to 400 degrees F. Use your fingers to peel away all the paper outer layers around the head of garlic, but leave the heat intact with the coves connected.
Trim about ¼-inch off the top of the heat of garlic to expose the tops of the cloves. Drizzle the oil over the heads of garlic, letting the oil sink down into the cloves. Set the bulbs in a roasting pan or low sided baking dish and cover the pan with a lid or tightly with aluminum foil. After about 40 minutes, check the garlic. The garlic is done when a center clove is completely soft when pierced with a paring knife and golden brown. Exact roasting time will depend on the size of the garlic, the variety and its age.
See you next time! -Beth and Kip
Bare Bones features weekly-ish essays on food, family and what nourishes us from Beth Dooley and Kip Dooley.
Their Fall Bare Bones Cooking Class starts September 28. Learn more & register here.