Roasted Garlic in a Terra Cotta Garlic Baker

Roasted GarlicMum left early this morning to Ireland and I’v been keeping myself busy filling that empty space, roasting whole garlic bulbs to store in the freezer for later use. And of course it was a good excuse to use up an excess of garlic bulbs and use my Terra Cotta Garlic Baker in the process. Roasting garlic tempers its pungency and brings out a slightly sweet and gentler flavor. These caramelized soft, golden brown cloves can be used in place of fresh garlic in recipes.
Garlic Bulbs with Thyme and Olive OilNow you don’t really need a dedicated garlic baker to do this… but it’s nice if you have one. I usually soak the un-glazed terra cotta lid for about 15 minutes before using and when roasting the garlic, place the dish into a cold oven. Terra cotta does not like sudden temperature changes. A small roasting dish covered with foil will also do the job and you can preheat the oven beforehand.

Roasted Garlic in a Terracotta Garlic BakerQuite delicious on it’s own, spread warm roasted garlic cloves on chunks of toasted bread if you like. I prefer adding the roasted cloves to mashed vegetables, sour cream for baked potatoes, hummus, spreads, dips, salsa or adding roasted garlic to minced meats and marinades.
Whatever way you choose to use your roasted garlic there is one thing for sure, your kitchen is filled with an undeniable aroma of roasting garlic. A simple and perfect recipe for all garlic lovers. Personally I couldn’t imagine life without garlic.

Roasted Garlic

Roasted Garlic

Ingredients:
6 whole garlic bulbs
olive oil
sprigs of fresh thyme, optional

How to make:

Note: If using a terra cotta garlic baker, always place in a cold oven, then set the temperature, or pre-heat the oven if using a normal roasting dish. Oven temperature 350F/180C/160C fan/Gas Mark 4

Remove the loose papery skins of the garlic bulbs. With a sharp knife, cut the tops of each bulb, to exposed the top of each clove. Place them into the garlic baker or a roasting dish. Place a few sprigs of thyme on top and drizzle about a 1/4 teaspoon of olive oil over each garlic bulb.

Cover with the lid or aluminum foil. Bake until cloves are soft and golden, this will take around 1 hour and 20 minutes using a terra cotta garlic baker (placed into a cold oven) or 1 hour (pre-heated oven) using a normal roasting dish.

Once the roasted garlic bulbs are cool enough to handle the garlic cloves can easily be removed and pressed out from their papery skin. You can also store the roasted garlic bulbs whole in a covered container in the refrigerator for a week or freeze for 3 months.

Tip: Roast some garlic bulbs next time you are using the oven to roast chicken or meat.

 

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7 Comments

  1. Moya says:

    Thank you Anita… hopefully I should have one soon but I do need more practice with baking sourdough bread and getting to know my starter 🙂

  2. Pingback: Green Beans and Freekeh Salad with Tahini Sauce | Food and Tools

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