How to make best use of garlic

We go through a LOT of garlic in my house. So, I buy in bulk. First thing I do is strip off the large outer cloves, peel the skins, and store them in a freezer bag. Easy access when I need them.

Now I don't know about you, but I *loathe* those teeny little center cloves. They're a pain to peel, mince - whatever. I'd rather not deal with them. So here's what I do:

Chop their tops off, making sure the inside of each clove is exposed. Stuff them into a muffin tin. Not super packed, but get them in there nice & snug.

Drizzle olive oil, about 1 1/2 tbsp per muffin cup.

This picture has nothing to do with the recipe. My husband thought he would be clever while I wasn't looking, so I told him this was going into my Snapguide.

Tear tinfoil into squares, maybe 3x3, just enough to make a little tin dome over each muffin cup. It doesn't have to seal tight, just tuck it in around the garlic.

Preheat oven to 425. Roast garlic for 35-45 minutes. When done, you'll be able to pinch the bottom & the soft delicious roasted garlic will just smoosh out. You can seal it up airtight & freeze it!

Watch the video: Why You Should Avoid Onions and Garlic the Ayurvedic Approach (October 2021).