Prep Time: minutes
Cook Time: minutes
Ready In: minutes
Yields or Serves:
Try using Roasted Garlic Purée as a condiment on anything you like. The process of roasting garlic is mostly hands-off, and the roasted garlic purée will keep in the refrigerator for up to one week, so it’s handy to have a stash available for spreading on sandwiches, stirring into soups, mixing into hamburgers, or using it any other way you can think of.
- 6 Large Heads Of Garlic
- 1/2 Teaspoon Kosher Salt
- 1/3 Cup Olive Oil
- Preheat your oven to 400 degrees.
- With sharp knife, cut 1/4 inch off top of garlic heads (pointed end) so that the individual cloves are visible.
- Place garlic in small-size baking dish (cut side up) and sprinkle with kosher salt. Drizzle with olive oil. Make sure olive oil drips between cloves.
- Cover baking dish with aluminum foil and place in oven for 20 minutes. Remove foil and cook another 20 minutes. You will want garlic to be very soft and caramelized.
- Remove from oven and let cool. Squeeze soft roasted garlic cloves into small-size bowl.
- Mash garlic to form a paste. Add a bit of roasting oil from baking pan.
- Transfer to storage container with lid and place in refrigerator until ready to use.
- "Work With What You Got!"
- © Victoria Hart Glavin Tiny New York Kitchen