Garlic lovers can use a small spoon to liberate the cloves from their shell and snack on them as soon as they are cool enough to handle or spread them on toasted bread. I make them in batches and freeze them, pulling a head out of the freezer and microwaving it as needed. For garlic mashed potatoes I mash all the cloves from a head into melted butter before adding the butter to the mashed potatoes.
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Step 1: Preheat oven to 400℉ Step 2: Peel and discard the papery outer layers of the whole garlic bulb, leaving intact the skins of the individual cloves of garlic. Cut ¼ to a ½ inch from the top of cloves, exposing the individual cloves of garlic. Step 3: Place each garlic bulb in the middle of a piece of aluminum foil, large enough to wrap the bulb, cut side up. Drizzle olive oil over top, letting oil seep down into the cloves. Wrap the foil around each bulb and place in a cupcake or baking pan. Step 4: Bake for 40-45 minutes, or until the cloves are lightly browned and feel soft when pressed. Let cool before handling. |
Ingredients:
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