There are so many benefits of eating garlic and this is an easy way to create a garlic base for so many recipes; casseroles, soups, salad dressings, hummus or as a healthy garlic dip!
Ingredients
Whole garlic bulb
sprigs of rosemary (or thyme)
drizzle olive oil
pinch of sea salt
Preheat the oven to 200°C.
Trim the top quarter of the heads from the garlic bulbs and place on a sheet of baking foil. Pop out the garlic from the heads section and add these onto the foil too (this avoids waste but also having these pieces without skins will add a few golden crunchy bites to the spread).
Drizzle over the olive oil, salt and rosemary and close the foil to wrap the garlic in a loosely seals parcel.
Roast in the oven for 25 minutes, then open the oven and pull apart the foil closure to expose the garlic, cook for a further 5 minutes.
Remove from the oven and leave to cool slightly, then using your (clean!) hands, squeeze out the garlic from their skins into a bowl, adding any of the oil, herbs and salt which are left on the foil.
Use a blender to puree the mix. Store in the fridge for 2 weeks or place in the freeze for up to 3 months.
TOP TIP: Use the roasted garlic skins to make vegetable broth, see more information on how to here…
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The Preserved Kitchen 