|
|
For a savoury dish, use olive oil instead of vegetable oil, and add salt and pepper to taste.
It’s because the garlic is left whole, not crushed or chopped, that the strong garlic flavour – from the compound allicin – is not created. The result is a more mellow flavour, with hints of sweetness, that works well in desserts. The following recipe describes the simple steps for roasting garlic. For a savoury dish, olive oil, salt and pepper and other herbs may be added.
We prefer to roast individual cloves, instead of whole bulbs, as this allows for more of the pulp to be retrieved.
Produces approximately 125 ml (1/2 cup) of mashed garlic, depending on size of cloves.