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.

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It began with posting a few recipes on line for my family. "zsuzsa is in the kitchen" has more than 1000 Hungarian and International recipes. What started out as a private project turned into a well visited blog. The number of visitors long passed the two million mark. I organized my recipes into an on-line cookbook. On top of the page click on the cookbook to access the recipes. I am not profiting from my blog, so my visitors will not be harassed with advertising or flashy gadgets. Feel free to cut and paste my recipes for your own use. Publication is permitted as long as it is in your own words and with your own photographs. However, I would ask you for an acknowledgement and link-back to my blog. Happy cooking!