Roasted Garlic
By Mary McDougall
This is a wonderful way to add flavor to mashed potatoes, soups, stews, and salad dressings, and it is also fantastic to spread on bread or crackers! Make a lot of it at once because it keeps well in the refrigerator and you will have it when you need it.
Serves: Varies
Prep Time: 5 min
Cook Time: 60 min
Ingredients
Fresh garlic heads
Vegetable broth
Directions
1
Preheat oven to 400 degrees.
2
Slice the tops off of each whole garlic head, do not separate or peel. Place the heads in a baking dish with a small amount of vegetable broth in the bottom of the pan. (Use about 1 tablespoon per head of garlic.) Cover the pan with parchment paper and foil, bake at 400 degrees for 1 hour and 15 minutes. Cool. Invert each head of garlic over a bowl and squeeze to remove roasted garlic. Mash and mix well. Season with a bit of sea salt, if desired. Store in a covered container in the refrigerator.
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