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From Dorothy McNett's recipes at www.dorothymcnett.com. I roast garlic often...it is a perfect "butter" for bread as well as vegetables.
2-3 heads garlic
Soak the lid of a clay garlic baker while you prepare the garlic. Cut off a little of the top of each head of garlic, exposing some of the cloves of garlic. Tidy up the bottom and the sides with a paring knife. Place in the bottom of the roaster and drizzle with the oil. Drain the lid and cover. Bake for about 50-60 minutes at 350 degrees. (If not using a clay baker, simply arrange the heads of garlic on a baking sheet that has been lined with a silicone mat, drizzle with oil. Bake only about 45 minutes, or until browned and soft.) Allow to cool, and then squeeze out the garlic butter.
Recipe created 1996-01-30.