Roasted Garlic
Roasted Garlic is simple to prepare and can be used to add flavor to many of the recipes in this book. After roasting the garlic, you can also puree it in a blender or food processor until smooth, then portion and freeze it for future use.
Daily Dozen 
Ingredients
- 1 whole head of garlic or more
Instructions
- Preheat the oven to 400°F (205 °C).
- Use a sharp knife to cut about ⅓ inch (1cm) off the top of the whole head of garlic to expose the tops of the garlic cloves. Place the bulb inside a terra-cotta garlic baker or wrap it securely in parchment paper.
- Place in the oven, cut side up, and bake for 30 to 40 minutes, or until the garlic cloves are soft. Remove from the oven and open the garlic baker or parchment paper to let the garlic cool.
- Remove one garlic clove and squeeze it over a small bowl, allowing the soft roasted garlic to slip out of the papery skin. If it is not very soft and golden brown, return the rest of the bulb back into the garlic baker or rewrap it in parchment paper and bake for a few more minutes.
- When the garlic is soft inside and cool enough to handle, squeeze out each roasted garlic clove into the bowl. It is now ready to enjoy. To give it a uniform texture, mash it with a fork or puree it in a food processor.
- Roasted Garlic can be stored in the refrigerator in a jar or other container with a tight-fitting lid for up to 5 days or portioned and frozen for up to a month.
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