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Roasting Raw Garlic

Remove the excess papery outer skin from the garlic bulb, but don't peel or separate the cloves. Cut the top off the bulb and drizzle it with about a teaspoon of olive oil. Wrap the bulb in heavy-duty foil and bake at 425º for 30-35 minutes.

You'll know it's ready to eat when a knife easily pierces the bulb. Cool for 10 minutes, then squeeze the garlic from the paper.

Have only a few garlic cloves on hand? Place loose cloves, trimmed but unpeeled, on a double thickness of heavy-duty foil and drizzle with a little olive oil. Wrap the cloves with foil and bake at 425º for 15-20 minutes or until softened. Squeeze the garlic from the paper to eat.

 
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