Making and Using Roasted Garlic

Making and Using Roasted Garlic
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Making and Using Roasted GarlicRoasted Garlic is easy to use and adds a mellow garlic taste to recipes. It seems like we see it used in mash potatoes, or alone as a spread, but not much beyond that. It's such an inexpensive and simple way to jazz up your dishes that it deserves a little more attention.

Roasted garlic has a buttery texture and a much different taste than raw or sauteed garlic. It shouldn't be thought of as a treat or an appetizer for special occasions. Keep garlic on hand and every time you use the oven wrap up a head or two (or more!) and roast it. Even if you aren't ready to use it at that moment you can wrap it well and refrigerate for about a week. You can also freeze the puree in ice cube trays, then remove and add the cubes to a plastic freezer bag. Use as you need them! You'll read about many different methods for roasting garlic, but this is what works for me:

With a very sharp serrated knife cut off the pointed end of the garlic head to expose the top part of the cloves. Using a fairly large piece of foil that you've folded in half, place 2 or 3 heads of garlic in the middle of the foil, cut side up. Drizzle with olive oil, and season with salt and pepper. Wrap it up tightly and bake. I've found a 350 oven for about 20 minutes is good, but if it's a higher or lower temperature you can adjust the time and check it. You want the garlic soft. If you use a garlic baker it might need a little longer also.

Once you've baked the garlic, cool it so you can handle it. Squeeze the head so the garlic comes out. You can use this as is, or place it all in a bowl, add a little more oil and mash it. This would be considered a puree, but can be used in any recipe calling for roasted garlic.

Here is a recipe variation for 4 heads at once, or you can double it to 8 as well.

4 large heads garlic

1/4 cup olive oil

1/4 teaspoon salt

1/4 teaspoon pepper

1 tablespoon fresh lemon juice or herb vinegar

Slice off the bottom of garlic head, and separate the cloves, leaving the outer covering in place. Put the cloves in a shallow 8-inch square baking dish, and drizzle with olive oil. Bake at 350 degrees for about 20 minutes until the garlic is soft. Cool and remove the skins. In a food processor or blender, add garlic, salt, pepper and lemon juice. Process 30 seconds or until almost smooth, scraping sides occasionally. You can also mash by hand.

The following recipes will give you an idea of how you can use roasted garlic in your recipes. Add it to bread dough just before kneading. You can also add a little olive oil to the puree and add it to hot pasta with chopped basil. Once you start using roasted garlic you'll have to grow your own just to have a steady supply!

Roasted Garlic Soup


2-4 heads of roasted garlic

8 cups chicken broth

1 large sweet onion, minced

1 stalk celery, minced

1 large potato, cubed

1/4 cup milk, cream or half and half

salt and pepper to taste

In large saucepan, place broth, garlic puree, onion, celery, and potato. Bring to a boil. Cook until vegetables are tender, 10 to 15 minutes. Mash or puree the vegetables. Return to pan, and bring back to a boil. Turn off heat and add milk, salt and pepper. Serves 6.

Roasted Garlic Mayonnaise


1 roasted garlic head, mashed

1/2 cup regular or light mayonnaise

Blend the ingredients together with a whisk. If it's too thick, add a little bit of milk. Use in tuna salad, deviled eggs, potato salad and on sandwiches.

Roasted Garlic Dressing:


6 cloves of roasted garlic

2 tablespoons Dijon mustard

2 tablespoons red wine or herb vinegar

salt and ground black pepper

2 tablespoons olive oil

4 tablespoons chicken stock

1 tablespoon minced sweet onion

1 teaspoon fresh minced basil

Mash the garlic with a fork after removing from skins. Place the garlic in a food processor or blender and add the mustard, vinegar, salt and pepper and process till pureed. Slowly drizzle the olive oil and stock while it's running and puree until the vinaigrette is creamy. Add more stock if it's too thick. Add the onions and basil. Adjust the salt and pepper to taste. Serve over salad or as a marinade.

Roasted Garlic Vinaigrette


3 cloves roasted garlic

4 tablespoons balsamic vinegar

1 tablespoon honey

1/2 cup olive oil

salt and pepper to taste

Combine the garlic, vinegar and honey in a blender and puree. With the motor running, drizzle in the oil slowly until it's mixed in completely. Season with salt and pepper. Drizzle over cooked vegetables, chicken or fish.

Roasted Garlic Cheese Spread


1 roasted head of garlic

8 oz. block cream cheese, regular or light

1/2 tsp. salt

1/2 tsp. pepper

Mash the garlic into the cream cheese. Add salt and pepper. Serve on crackers or bread. Store in covered container for a week. Note: Add fresh dill to this for a nice spread.

Roasted Garlic Goat Cheese Spread


1 head roasted garlic

4 sun dried tomatoes, marinated in oil, minced

1 ounce chopped fresh basil leaves

1 5-oz package goat cheese

Squeeze pulp from each garlic clove. Place garlic in a bowl with the tomatoes and basil; mash with a fork to blend. Crumble cheese over the mixture and stir until well blended.Roll into a 1 1/2 inch thick log. Wrap with plastic wrap. Chill for 3-8 hours. To serve, slice cheese into rounds and arrange on a platter with baguette slices or crackers. Servings: 6

Corn with Roasted Garlic Butter


1 head roasted garlic

1/4 cup softened butter

6 tsp. chopped parsley

1/2 tsp. salt

4 ears freshly boiled corn, or frozen corn

Squeeze garlic pulp out of cloves into small bowl. Stir in butter, parsley and salt. Serve with ears of corn, or add to a bowl of cooked, drained frozen corn before serving.



About The Author

Brenda Hyde is a freelance writer living on ten acres in rural Michigan with her husband and three kids. She is a mom, grandma, gardener, cook and writer. She blogs on all of these topics at


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