By Kari Jorgensen
Roasted Elephant Garlic
When I was pregnant all I craved was garlic. My cravings were so bad in fact that people witnessed me eating raw garlic like popcorn. I like to think this is when the relationship I had with garlic really started to bloom. Now we roast and toast to garlic at least once a week! This week we roasted some that was the size of a softball and made butter for a lasagna hoagie!
Updated at: Thu, 17 Aug 2023 00:04:00 GMT
Nutrition balance score
Unbalanced
Glycemic Index
30
Low
Nutrition per serving
Calories136.9 kcal (7%)
Total Fat4.8 g (7%)
Carbs19.1 g (7%)
Sugars0 g (0%)
Protein0.1 g (0%)
Sodium775.5 mg (39%)
Fiber0.3 g (1%)
% Daily Values based on a 2,000 calorie diet
Instructions
Step 1
1.) Preheat oven to 400.
Step 2
2.) Peel and throw away any excess dry papery skin on the whole head of garlic.
Step 3
3.) Cut off the root (about 1/4 inch).
Step 4
4.) Place whole bulb in aluminum foil, with the side you just cut facing up.
Step 5
5.) Drizzle with olive oil (about 1 tsp), sprinkle with salt and black pepper.
Step 6
6.) Completely cover the bulb in the aluminum foil and place it in a glass baking dish. If you’re using a regular sized garlic bulb a muffin tin works best and you can roast up to a dozen at one time!
Step 7
7.) Roast for 35-40 min. The cloves should feel soft when pressed and be golden brown in color.
Step 8
Use for sauces, aiolis, sandwiches and in butter or eat as is. Store in the fridge in a little olive oil for up to 2 weeks.
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