I bring you a basic kitchen, roasted garlic , an essential preparation both to enjoy them as they are and to increase the flavor and result of any dish in which you use it. Both the roasted garlic and the oil that we will store them in! Making roasted garlic is one of the easiest and most elementary. Here you will find how to make roasted garlic , how to use it in your recipes, and also ideas to take advantage of the wonderful roasted garlic flavored oil that results from preserving roasted garlic in oil.
When you discover the flavor and value of roasted garlic, you no longer forget to put a head of garlic or two in the oven every time you turn it on for anything.
The roasted garlic is made in a kind of small bags, cooking in this way to the papillote and in its own juice, that is why they are so soft and tasty. Roasted, the garlic is very tender , in fact they almost look like butter, they are not repeated but they are intense in flavor. A flavor that moves between roasted with caramelized and smoked touches , and therefore will help to intensify the flavor of any recipe in which you apply them. I hope you are encouraged to try them with the ideas we bring.
Recipe to make roasted garlic preserved in oil
- Preheat the oven* to 160 - 185 ºC*
- Arrange the heads of garlic that you are going to roast on a wooden board. Cut the ends of the garlic heads with a sharp knife, exposing the garlic.
- Open a few sheets of baking paper (if not aluminum foil), and place the heads of garlic inside. Pour a jet of oil inside each head, spraying all the garlic. Then sprinkle salt on top.
- Close the papers with kitchen string, making little packages or bags. Arrange them on a tray and put them in the oven.
- The baking time will vary depending on the heat of the oven and the size of the garlic, but you will have them ready in about half an hour, a little less even.
- After the time, remove from the oven and open the packages so that they lose heat.
- When you can handle them, go extracting the garlic cloves from their head. If they are done, you will see that by pressing the bottom of the garlic and draining upwards they will come out very easily.
- Arrange all the garlic in an airtight jar ( Luigi Bormioli's are wonderful) and fill it with olive oil, covering the garlic. Close the jar and store it in the fridge until you want to use them.
- *Garlic takes up so little space that it is worth preparing it when you are baking a cake or when you are roasting vegetables or fish in the oven - there is always room for some roasted garlic, and you will save energy.
- There are those who do not cut the ends of the garlic, they do it as is. By cutting off the ends you make sure that with the initial heat they will not explode and, especially, it makes the task of extracting them very easy.
- Garlic in oil will keep perfectly for two months (and more).
- Some people turn the garlic into a paste and, together with the oil, fill an ice bucket to keep them in the freezer. They will be preserved as long as you want to use it, you can extract the cubes you require and put them in the pan. When hot, the cubes will melt in a moment and you will have the flavored oil and the garlic ready to cook.
- Remember that the longer the garlic is in the oil, the more aroma the oil will take (and you can use it in many ways, I'll tell you about it below).
Revol slate pot and Gefu kitchen string
Note to the lazy on how to make roasted garlic:
Roasted garlic can also be made as is, loose in a tray, sprinkled with oil and salt. The biggest danger is controlling the baking time: very often they are dry and overly dry because they are baked too quickly and the air from the oven dries them out. In this way they lose that nice and classic creaminess of roasted garlic, but if you are in a hurry or lazy you can put them on the tray as is. Of course.
Opinel garlic knife and Naturels Nordic Ware trays
How to use roasted garlic
In texture, roasted garlic is tender and even spreadable, and in flavor it has smoky but also caramelized and sweet notes. Take the opportunity to take advantage of it in countless dishes, I assure you that it will turn a dish into a great dish:
Eat it as is: you can put it in a snack, next to meat or fish, roasted garlic delights those who try it.
- For a snack : stick it with a little cheese, with a piece of ham, or with a piece of tortilla... it will be a mini pincho, a delicious mini-pincho!
- To spread bread : whether it's toasted or soft bread, spread the garlic on the bread and eat it as is or place a bit of cold meat, salami, chicken or some sardines on top. It will be a dinner ten.
- For creams : add some roasted garlic to your usual creams, blend and see how the flavor changes. A cream of mushrooms, pumpkin, leeks, cauliflower... Add roasted garlic and you will discover a new world!
Use it in gazpacho instead of using raw garlic, this way it won't repeat you.
- In purees : you can add one or two cloves of garlic in mashed potatoes or vegetables, you will be enriching it.
Try it when you prepare hummus and also in the olive sauce . Substitute two to three roasted garlic cloves for the raw garlic. You will love the touch it gives them.
Use it together with the oil to prepare a different alioli , which will surely surprise you (and serve that aioli to accompany the roasted potatoes, hhmmm!).
- For cocas, toasts and pizzas : as you add olives or peppers, add roasted garlic to these preparations, the roasted and smoked touch are fabulous in them.
- In soups and stews : add a couple of cloves of garlic to your stews, you will see how they provide an unusual flavor that you love.
- Grilled meat and fish : add a few cloves when you are grilling any food, it will dissolve in the juice that bathes the food and the result is extraordinary. If any are left whole even after that second roast, the smartest one will eat them.
- To make croquettes : add roasted garlic to your croquette dough, you'll see how much you appreciate it. Likewise, for the cannelloni bechamel if you want it with a different touch.
- For the empanadilla filling or the fresh pasta filling : when you prepare the filling for your ravioli or sachets and to make empanadillas, remember the roasted garlic that you have in the fridge. Add it to those fillings because it will give them a delicious different touch.
How to use roasted garlic oil
The oil that preserves the roasted garlic takes on the flavor of the garlic, it is intensely aromatized. It will solidify in the fridge, but will quickly return to its liquid state if you take it out of the fridge or spoon it into the hot pan. Remembering this, use it whenever you can. It is rich in flavor (what am I saying, it is a wonderful oil!)
- For bread, toast and sandwiches : sandwiches with cheese and sausages are fine, but with the flavor of roasted garlic oil they are superior.
- To grill: when you are going to grill fish or meat, use the roasted garlic oil for the grill before putting the food. You will see what an easier way to flavor them! You can also brush the meat directly with the oil, you will ensure that the whole piece tastes like glory.
- For pizzas and focaccias: It will not be a spicy pizza oil, but it will be a garlic pizza oil that will change every bite you take for the better.
- For pasta: use a drizzle of roasted garlic oil to flavor your pasta dishes, you'll love the result. You can also use it in these doughs as oil in the process for making the dough (what a twist you will give it in flavor!).
- For vegetables, sautéing mushrooms, and grilling corn on the cob : Pour a few tablespoons of roasted garlic oil into the pan or grill when grilling or sautéing, or brush directly before grilling. You'll see!
I hope you'll be encouraged to put some heads of garlic in the oven the next time you turn it on. Your life will change for the better when you always have a pot of roasted garlic in the fridge!
NOTE : One of the reasons why we have introduced the Naturels Nordic Ware trays in the store is to cook small-sized foods in the oven or that you are going to do in small quantities. These small trays are super practical for roasting garlic, baking a little onion, preparing some spaced chickpeas in a moment, roasting some peppers or making escalivada... The juices are collected, you can separate flavors, place the tray in the oven while you bake other things... I hope you find them very practical!
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Tags: consejos Consejos e ideas Conservas Legumbres y verduras Mermeladas aderezos y rellenos recetas Verduras legumbres y hortalizas
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Buenos días. Que receta más fantástica! Se podría sustituir el papel de horno por una bolsa de asar? O no quedarán igual? Muchas gracias. Besos
Otra forma más de consumir ajos. 😋Buenísimos. Gracias por la receta.
Pero cuando dices de hacer un corte, a qué te refieres?? Si mantenemos la cabeza para asar, dl corte donde lo haces?? Arriba de la cabeza pero sin abrirla?? Por la parte inferior tambien lo cortas? Gracias por la información. Saludos
Muchas gracias, MAria, me alegro mucho! ¡Saludos!
Hola Liliana, tienes razónq ue tal vez no esté bien detallado, disculpa y gracias por comentarlo, ahora lo revisaré en texto. Pero la idea es que se tienem que quitar los ajos de la cabeza de ajos y yo ya los retiro de su piel: como están blanditos y la tapita de los ajos está cortada, solo “escurriéndolos desde la base” van saliendo y los guardas sin piel en el frasco, listos para usar.
Saludos y gracias!
Hola Blanca, muy feliz de leer tus palabras, muy agradecida! Espero que te guste como para que siempre haya un botecito de ajos asados en la nevera . ¡Saludos!
Me encantó la receta!!!
No obstante, tengo una duda respecto a la misma: En el punto 7, cuando hablás de extraer los ajos de su cabeza, te referís a sacarlos con su piel y todo? Y luego los disponés en un frasco también con su piel o se le quita en algún momento?
Desde ya, muchas gracias y un cordial saludo!
Me encantan vuestras recetas, voy a empezar a llevar a la práctica. Mil gracias.
What is roasted garlic good for? ›
04/4Health benefits of roasted garlic
Helps in regulating cholesterol, cleaning the arteries and protecting against heart problems. For those suffering from high blood pressure, roasted garlic helps in lowering and improving it. It improves the body's immune system and avoids heavy metals from entering the body.
The whole roasted cloves get soft, warm and caramelized and come out tasting mild and sweet — the cloves can be eaten on their own, used as a spread for bread and crackers and/or add to soups, baked dishes and stir-fries for a boost of flavor.How long can you keep roasted garlic? ›
We recommend storing roasted garlic in a small, sealed container in the fridge for up to 2 weeks. Or store in the freezer for up to 1 month. If you want the garlic cloves to remain whole, carefully peel off and discard the skins. Otherwise, for a mashed texture, squeeze roasted garlic out of the skins.What happens to your body when you eat roasted garlic? ›
Lowered and improved blood pressure levels. Strengthened immunity. Prevention of heavy metals from entering your body. Improved bone strength.How many cloves of roasted garlic per day? ›
"One to two cloves a day should be the maximum consumed by anyone," says Tracey Brigman, a food and nutrition expert at the University of Georgia. Eating more than that may cause upset stomach, diarrhea, bloating, or bad breath.Is roasted garlic good for blood pressure? ›
The bottom line. Garlic is a safe and effective natural blood-pressure-lowering remedy. It can be consumed in various forms, including raw garlic, garlic oil, aged garlic extracts, and garlic powder supplements.What is the difference between garlic and roasted garlic? ›
Roasted garlic will still taste like garlic, but it will also have a sweet flavor, and that comes from the fact that it gets slightly caramelized as it roasts in the oven. Roasted garlic has a milder flavor than raw garlic.Is roasted garlic better than raw garlic? ›
However, studies show that roasting, boiling, heating, or pickling garlic can significantly reduce its allicin content ( 2 , 3 ). Therefore, while consuming cooked garlic can be beneficial, opting for raw garlic instead may help maximize its nutritional value.What's the best way to cook garlic? ›
Sautéing is the most common method used for cooking garlic. It will bring out the nutty but savory flavor of the garlic. Garlic can be sautéed in oil or butter but be careful is using butter because is will burn much faster than oil. Select a pan or skillet with a heavy bottom that will provide for even heating.What is the best way to use garlic? ›
Raw garlic contains a component called Allicin, which helps in thinning the blood and reduces the cholesterol levels. Thus, the best way to consume garlic is by eating raw garlic on an empty stomach as the fresh garlic contains Allicin and this component gets diluted during the process of cooking.
How long does roasted garlic last in olive oil? ›
Pour extra virgin olive oil over the cloves. They should be completely covered and submerged. Cover tightly with a lid and store in your fridge. Roasted garlic will keep for up to 2 weeks (no longer) in the fridge if submerged in oil.Can you roast garlic and freeze it? ›
Yes, you can freeze roasted garlic! We store our baked garlic cloves in the freezer. The best method is to place the cloves in a freezer bag and then spread them out flat. Freeze the bag flat so when you're ready to use some of the cloves, you can easily break off a portion.Does garlic last longer in the fridge or on the counter? ›
Garlic can be stored in the refrigerator, but it won't last as long. The refrigerated garlic will only last a few weeks, as opposed to months in a cool, dry cupboard. That being said, if you must store your garlic in the fridge, keep it in the main part of your fridge rather than the crisper drawer.What happens if you eat a clove of garlic everyday? ›
It improves your body's natural defenses, leading to a stronger immune system and better overall health. The World Health Organization recommends eating about one clove of fresh garlic daily. If you have digestive problems, consume this spice along with other foods to prevent stomach upset.How many garlic cloves should I eat a day for cholesterol? ›
An intake of the half to one clove of garlic per day lowers cholesterol levels approximately 10%.Is garlic good for belly fat loss? ›
The beneficial ingredients in garlic such as vitamin B6 and C, fibre, calcium, protein, and manganese play a significant role in burning unwanted health-deteriorating fat. In addition, adding garlic into your diet helps boost energy levels and increases metabolism. As a result, it helps burn fat efficiently.Can we eat roasted garlic everyday? ›
Roasted garlic also boosts testosterone levels and helps in improving sexual health in men. You can also consume two to three garlic cloves every day if you like. If you want to have fried garlic, sprinkle a little oil on the pan and fry the cloves of garlic.What is the 10 minute garlic rule? ›
Crush, chop or mince garlic and keep it away from heat for 10 minutes. During this time the maximum allicin is created and stays intact during cooking. You can then fry, saute, bake to your heart's content and still get all its medicine. THAT'S IT!Is garlic a blood thinner? ›
Garlic is known to be a blood thinner due its anti-platelet properties. Ajoene, a sulphur containing derivative of garlic, irreversibly inhibits platelet aggregation,2, potentiating anticoagulants such as aspirin, warfarin, dipyrimadole and clopidogrel.What is the best way to take garlic for blood pressure? ›
Eat it raw
Eating raw garlic is one of the best ways you can use garlic to lower your blood pressure. Raw garlic activates alliinase, an enzyme that converts alliin into allicin. You should consume raw garlic within an hour or two of a meal to activate alliinase and achieve maximum benefits.
Is roasted garlic good for cholesterol? ›
Garlic improves cholesterol levels, which may lower the risk of heart disease. Garlic can lower total and LDL (bad) cholesterol. For those with high cholesterol, garlic supplements appear to reduce total and LDL cholesterol by about 10–15% ( 13 , 14 , 15 ).How many cloves of garlic should I take a day to lower my blood pressure? ›
In double-blind studies with garlic, preparations provided a daily dose of at least 10 mg allicin. Blood pressure readings dropped with typical reductions of 11 mm Hg for the systolic and 5.0 in the diastolic. This occurred within a 1 to 3-month period. To get enough allicin, eat 1 to 4 cloves of fresh garlic a day.Is roasted garlic as healthy as raw garlic? ›
“You'll get the most benefit from raw garlic,” says Jeffers. “But if you choose to cook it, don't heat it above 140 degrees Fahrenheit (60 degrees Celsius). Higher temperatures kill the allicin, so add garlic to your recipes when you're almost done cooking.”Is roasted garlic good for your digestive system? ›
Garlic has been renowned for its ability to ignite digestive fire in Ayurveda. Modern science has also demonstrated that garlic when consumed in moderate quantities may promote healthy digestion. It is one of the most common finds in your kitchen pantry, your curries and your stews.Does roasted garlic retain health benefits? ›
The compound allicin that we mentioned in the previous section is one that's activated once garlic is crushed, chopped, diced, sliced, or chewed. But even once heated, cooked garlic can still manage to retain the anti-inflammatory effects that it contained in its raw form, as well.What is the healthiest way to eat garlic? ›
Raw garlic contains a component called Allicin, which helps in thinning the blood and reduces the cholesterol levels. Thus, the best way to consume garlic is by eating raw garlic on an empty stomach as the fresh garlic contains Allicin and this component gets diluted during the process of cooking.Is garlic good for the liver? ›
A mineral present in Garlic, called selenium can cleanse the liver. It can trigger liver enzymes, and naturally flush out the toxins from your body.Does garlic reduce cholesterol? ›
A 2016 review of studies on garlic determined that garlic has the potential to reduce total cholesterol up to 30 milligrams per deciliter (mg/dL).Is roasted garlic a laxative? ›
Garlic may also have laxative effects. Garlic may also help treat these issues: Chronic bronchitis. Chronic mucus in your nose and throat (catarrh)How much garlic is too much a day? ›
The ingestion of one to two cloves of raw garlic per day is considered safe in adults. The most common side effect of ingested garlic is breath and body odor.
How do you cook garlic for maximum health benefits? ›
Crush, chop or mince garlic and keep it away from heat for 10 minutes. During this time the maximum allicin is created and stays intact during cooking. You can then fry, saute, bake to your heart's content and still get all its medicine. THAT'S IT!