Roasted garlic adds a richness and depth of flavor to any dish. To replace fresh garlic with roasted garlic in recipes, use 2-3 cloves of roasted garlic per 1 clove of fresh garlic, as the taste of roasted garlic is very mild.
PREP TIME
5 minutes
COOKING TIME
45 minutes
YIELD
1 bulb (approx. 12 cloves)
1 bulb of garlic
1 tablespoon + 1 teaspoon
red palm oil
SIDE NOTE
Use any cooking fat you like (see here) in place of the red palm oil.
NUTS
EGGS
NIGHTSHADES
fodmaps
Preheat oven to 350°F.
Slice off the top and bottom of the garlic, peeling the outer skin off but leaving most of the skin otherwise intact. Set the garlic on a large sheet of foil, and top it with 1 tablespoon of red palm oil. Wrap the foil around the garlic so that the oil does not drip out while baking.
Bake for 45 minutes. Remove the garlic from the oven and foil, and top it with the remaining 1 teaspoon of red palm oil.
To eat or use the roasted garlic in recipes, allow the garlic to cool slightly before you simply slide the cloves out of the skin.
