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- . 12 garlic bulbs (biological is preferred)
- . 12 paper muffin liners
- . olive oil
- . Pre-heat oven to 375F / 190C / Gas5. Place oven rack at the bottom level.
- . Use a 12 unit muffin pan and distribute the paper liners throughout.
- . Slice off the top parts of each pointed garlic bulb head...enough to expose the beginning of each bulb.
- . Pour 1/2 tsp. (2.5ml) of olive oil in each paper liner.
- . Place the garlic's cut part down in each individual muffin holder...give each one a little twist on the oil.
- . Cover the pan completely and wrap tightly with one piece of aluminium foil.
- . Bake for 35-40 minutes depending on garlic head sizes. >>Note: Elephant garlic is considered more closely related to the family of leeks and does not have the same health benefits as regular garlic. If you are to roast this garlic type...allow a slightly longer roasting period.
- .>>>Here are two options as to the texture the roasted garlic will take: 1. If you want to have the whole cloves without it falling apart...uncover the pan immediately after taking it out of the oven. Turn the heads over and let it cool until you can handle them to gently squeeze out the soft cloves. 2. If your intention is to purÃ©e the cloves...leave it covered for another 30 minutes before uncovering. Since the cooking process keeps going with the heat and steam...the cloves will be much more of a buttery texture.
- . >> Storage: Store the garlic under oil in a sealed glass jar for a month or so in the refrigerator. A mix of grape seed and olive oil works best. Roasted garlic freezes very well also. Here's an idea...place purÃ©e in ice cube trays...once frozen...pop them out and place in a ziploc bag. Full cloves can be frozen in the ziploc as is with a drizzle of oil.
- . Voila...enjoy and flavourful wishes...FOODESSA.com