Roasted Garlic

1. 1

   Preheat the oven to 375.

2. 2

   Remove the outer papery skin of each head of garlic, but keep the cloves connected.

3. 3

   Cut off the top, about 1/2 inch of the stem end, so that the tips of the topmost cloves are cut flat across.

4. 4

   Place the heads of garlic in an oiled baking dish and cover with foil.

5. 5

   Bake until the cloves are soft to the touch, about 40 minutes.

6. 6

   Cool.

7. 7

   To use: With gentle pressure from the bottom, the root end, squeeze the softened garlic cloves out of the husks.

8. 8

   You can squeeze the roasted garlic out of the whole head or out of separated individual cloves.

9. 9

   Roasted garlic will keep in the refrigerator for about 2 weeks.

10. 10

    Serve warm bread with a small dish of olive oil for dipping and a head of roasted garlic for squeezing.

11. 11

    Make Roasted Garlic Butter (page 236).

12. 12

    Use in cooking when you want a mellow garlic flavor.

No additional tips available.