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Roasted fresh garlic

Posted: Wednesday, February 03, 2010

Whole bulbs of fresh garlic (in any quantity desired)

With just a squeeze, or two, these roasted garlic cloves will "pop" right out of their skins, ready to be mashed into a paste with the back of a knife, spoon or fork. An average size garlic bulb contains about 10 to 15 individual cloves of garlic.

Olive Oil

Preheat oven to 400 degrees.

Remove loose paper-like skin from around garlic bulbs. Slice off tops of garlic, just enough to expose the garlic cloves.

Place bulbs, in a single layer, in a small baking pan.

Drizzle bulbs with olive oil, allowing oil to seep down between the individual cloves of garlic. (Garlic bulbs should be well coated with oil, but not overly saturated.) Cover baking pan with aluminum foil and roast for 40 to 45 minutes, or until garlic becomes caramelized and feels soft when pressed.

Allow roasted garlic to cool enough to handle, then squeeze garlic from their skins. Once all the garlic is removed from the skin, mash with the flat end of a knife, or fork.

Store roasted garlic in a tightly covered container, in the refrigerator, for up to two weeks. Freeze roasted garlic paste, for up to 3 months, in small portions, wrapped tightly in plastic wrap; place packets into a heavy-duty freezer bag.

Thaw before using, or drop frozen directly into soups and stews.



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