We had about 50 heads of garlic from the garden this year (honestly, not nearly enough!).
It’s hot and spicy, a very large Russian variety. Large as in ONE clove of this variety is the equivalent of about 3 or 4 cloves from an average store bought garlic. These ones have a purple tinged skin over the cloves too.
The greens from it are really amazing, I can just eat them straight from the garden!
I have forgotten the name of this variety, but I’ve been told it’s pretty hard to come by.
I had made some fresh sourdough buns and the hubby was craving garlic-y goodness, so I roasted some of this beautiful garlic to use as a spread.
If you’ve never roasted garlic before, you should try it, your house will smell amazing! I love it.:)
It’s quite simple, and you can do a few cloves or a few heads at a time.
- All you have to do is preheat oven to 400F. ***
- Cut the top off head of garlic so the tops of cloves are visible.
- Pour 1 – 2 tsp of oil over it.
- Wrap in aluminum foil and bake for 40 minutes.
- Check on it for coloring, if you’d like it more caramelized, bake another 10 – 20 minutes.
- Squeeze garlic into storage container, keep in fridge up to 2 weeks.
*** You can do this at whatever temperature you want!. So, if you’re baking dinner at 350F, you can still put a head of garlic in at the same time. You could roast garlic at 200 if you wanted to!***
Because it is a long time to run the oven for such a small amount of food there are a few options:
- Roast several heads at once
- Use your toaster oven
- Piggy-back baking your garlic at the same time you bake something else
Some ways to use roasted garlic:
- Spread on toast and crackers
- Spread on bread dough before shaping
- Mix into potatoes, perogy filling, or mac & cheese
- Add to soups, sauces, gravies, marinades, hummus, and dips
- Mix with vegetables and meat/meatloaf
- Add to pasta and pasta sauces
The possibilities are unlimited!
What are some of your favorite ways to use roasted garlic?