Slow-Roasted Garlic

5.0(7)

Adapted from Deborah Madison's book Vegetarian Cooking for Everyone. This is the best method for roasting garlic. It creates the smoothest roasted garlic with the best flavor. It enriches and smooths the flavor and it great in just about everything (well, except desserts). Yield depends on the size of your head of garlic. This produces surprisingly little (perhaps 2 tbs the first time I did it), so if you would like a larger quantity you may want to double or triple the recipe.

by Roosie·published 2003-10-02

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Spreads

Servings

1 head roasted garlic

Total time

1h 20m

prep 5 min

Calories / serving

129 kcal

Ingredients (3)

serves

1 head garlicgarlic
1 teaspoon olive oil (approx) or 1 teaspoon butter (approx)
2 tablespoons water (approx) or 2 tablespoons stock (approx)water

Instructions (11 steps)

01Preheat oven to 350°F.
02Peel the head of garlic of all the papery skin with the exception of the very last layer.
03Garlic should still hold together in its original shape, but individual cloves should be visible.
04Rub head and inside of oven proof dish (a ramekin, custard dish will work) with butter or olive oil.
05Put water/stock in bottom of dish.
06Cover dish with foil and place in preheated oven for 45 minutes.
07After the 45 minutes are up, uncover the dish and bake for an additional 30 minutes.

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Rich recipe — supports nutrition-aware planning.