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Roast the garlic, mash it with a fork and use it for flavouring in all sorts of dishes. My primary use for roasted garlic is mashed potatoes. The giant ones are showy, but the small, ordinary garlic is always more flavourful. Keep the ventilation going while the garlic bakes or air out the kitchen afterwards.

• Preheat the oven to 400°F.
• Peel away the outer layers of the garlic, leaving the bulb cloves intact.
• With a sharp knife cut the bottom half exposing the individual cloves.
• Place the garlic heads on a small piece of aluminum foil.
• Drizzle with olive oil.
• Wrap up with the aluminum foil and bake for 25-35 minutes depending on the size. The cloves should feel soft when pressed.
• By cutting the bottom half instead of the top, the cloves will simply slip out at the end.

1 comment:

  1. Zsuzsa, I love roasted garlic whenever I roast it with meat, but I wonder now why I haven't thought of roasting it alone. Thanks for this wonderful idea!




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