Lite
for Life© Roasted Garlic
Roasted Garlic provides you so many healthy ways to enjoy garlic:
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Eaten as is on crackers
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Mashed with a fork and add to sauces (e.g. Mushroom Sauce)
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Spread over warm crusty bread
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Mixed with light cottage cheese or fat-free sour cream as a topping for baked potatoes
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Mixed in with Parmesan or Asiago cheese and tossed with pasta
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Added to soups (e.g. Butternut Squash Cream Soup)
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Added to stuffing mixes (Roasted Pork Stuffing)
Preparation Time: 15 minutes
Quantity: 5 heads/bulbs of garlic (full heads/bulbs, not cloves) will give 1/4 to 1/2 cup of roasted garlic
Method:
1. Preheat the oven to 325°F.
2. Remove the outer layers of the garlic head/bulb skin by rubbing them gently in your hands, leaving just the closest layer of skin on the garlic head/bulb intact.
3. Using a paring knife, cut off between 1/4 to a 1/2 inch of the top of each garlic head/bulb (the pointed or sprouted end), exposing the individual cloves of garlic.
4. Place the garlic heads/bulbs in a baking pan. Or, place one garlic head/bulb in one muffin portion of a muffin pan.
5. Drizzle a couple teaspoons of light extra-virgin olive oil over each head, using your fingers to make sure each garlic bulb is well coated.
6. Bake the bulbs at 325°F for 45-60 minutes, or until the cloves feel soft when pressed with the tines of a fork.
7. Remove the baked garlic from the oven and allow to cool enough so you can touch it with your hands.
8. Use your fingers to pull or squeeze the roasted garlic cloves out of their skins.
9. Roasted Garlic can be stored in a covered glass container in the fridge for 2 weeks OR it can be frozen for up to 4 weeks in tinfoil packets placed in a plastic food storage bag:
(Place 1 tablespoonful of roasted garlic on a square of tinfoil and fold over the edges to seal)
Note:
- If the cloves come apart from the heads/bulbs just place 8 - 10 cloves in one section of a muffin tin, or gather the cloves together in one square of tinfoil
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