Garlic truly is a culinary staple with multiple uses; slather it on bread, toss into pastas, whisk into dressings, marinades... So you see why I will grill or roast up a half dozen or more heads at a time.
Once caramelized, garlic at the ready, stored in mother nature's natural garlic skin packaging. Just place in the fridge. When ready to use, squeeze, but like toothpaste - from the bottom please.
Recipe by Chef George hirsch | Makes six heads
chefgeorgehirsch.com | From George Hirsch Living it UP! TV Series
6 heads fresh garlic
2 Tablespoons olive oil
one 12‑inch square aluminum foil
Pre heat oven to 325 degrees.
Lay each garlic head on its side and cut off 1/4 inch from the bottom or root end, exposing the garlic cloves. Brush with olive oil.
Place the heads, exposed end down, in a single layer in an ovenproof pan. Roast in a 325 degree oven 10-15 minutes or until light brown. Cover with aluminum foil and roast 8-10 minutes longer, or until creamy.
Allow garlic to cool and remove cloves from head as needed. Garlic may be stored in a tightly covered container in the refrigerator for several days.
To puree, crush garlic cloves with the flat of a knife.