Have you ever tried really fresh garlic? It’s not as pungent as the head of garlic you find at the grocery store, and it has a richer flavor. When it’s the season, we like to buy fresh garlic that are braided together from one of our favorite farmers’ market vendors. Keeping the long stems (what allows you to braid it) keeps it so fresh that it’s still slightly soft inside. It’s delicious and one of our favorite things to stock up on during the garlic season. It also makes a great gift!
When you roast garlic, it creates a sweet and savory garlic paste that adds a whole different flavor to your food. It takes away the astringent raw garlic flavor and will mellows it into a delicious spread that is an amazing spread on crusty bread!
Clean up a head of garlic by peeling off any stray peels. Using a really sharp chef’s knife, cut the whole head of garlic horizontally. You’ll have a top and bottom which will allow you to easily squeeze out the roasted garlic when it’s done. Roasted garlic can be super sticky, but it easily to washes off your hands, and doesn’t leave your hands with the same smell that raw garlic does. We’re currently loving this soap in our kitchen. We also love this one. If you’re planning to finish other dishes in the oven for your meal, this is an easy addition to cook at the same time.
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- Head of garlic
- olive oil