Saturday, October 10, 2009

Roasted Garlic

I love roasted garlic.  It is easy to make, buttery, mellow, and much more figure friendly than butter.  I used to make mine by preparing the heads of garlic, and putting them into a covered muffin tin, in the toaster oven, for an hour or so.   It is easy enough, but I am tired when I get home - especially when I have to wear heels.

I tried my regular method, but modified for the crock pot.  I came home for lunch, tossed my garlic filled foil balls into the crock and went back to work.  I came home to the most delicious smells.   

Winner, Loser or Meh

This is a big winner.  Tastes just like oven roasted garlic.  I love that I no longer have to sit and babysit the oven/toaster oven.  I love that I can come home right after work and slather this on something immediately


Use a small one setting crock pot for this or a 'Lil Dipper

  • 3-5 heads garlic, outer skin peeled, tops cut to reveal inner garlic pulp
  • olive oil
  • fresh herbs e.g. rosemary, oregano, sage, etc (optional)
Take each head of garlic and place on shiny side of an aluminum foil square.  Drizzle top with olive oil.  cover with herb sprig. Wrap head of garlic.  Repeat for each head of garlic.  Place in crock pot and cook for 5 1/2 hours.  Remove and squeeze out the soft cloves or butter like paste.  Mash if desired.  Serve immediately or store refrigerated for later use.

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