We go through a LOT of garlic in my house. So, I buy in bulk. First thing I do is strip off the large outer cloves, peel the skins, and store them in a freezer bag. Easy access when I need them.
Now I don't know about you, but I *loathe* those teeny little center cloves. They're a pain to peel, mince - whatever. I'd rather not deal with them. So here's what I do:
Chop their tops off, making sure the inside of each clove is exposed. Stuff them into a muffin tin. Not super packed, but get them in there nice & snug.
Drizzle olive oil, about 1 1/2 tbsp per muffin cup.
This picture has nothing to do with the recipe. My husband thought he would be clever while I wasn't looking, so I told him this was going into my Snapguide.
Tear tinfoil into squares, maybe 3x3, just enough to make a little tin dome over each muffin cup. It doesn't have to seal tight, just tuck it in around the garlic.
Preheat oven to 425. Roast garlic for 35-45 minutes. When done, you'll be able to pinch the bottom & the soft delicious roasted garlic will just smoosh out. You can seal it up airtight & freeze it!
- Fresh Garlic
- Olive oil