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| raw garlic |
I love garlic, and I especially like the mellowness of cooked garlic. If you”re adding garlic to a recipe that won’t be cooked, you can get that soft, garlic flavor by roasting a head of garlic.
Just slice the top off of a head of garlic (the pointy end) and wrap it in foil. Bake at 375 F (190 C) for about an hour. The garlic cloves will be brown and soft. Give the head of garlic a squeeze and they’ll pop right out, or you can easily dig them out with the tip of a knife.
The roasted garlic is a great addition to mashed potatoes, or as a spread of bread. I’ve used it in this appetizer, Chutney Brie Bruschetta and in a Paprika Veggie Cream Cheese spread.
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| roasted garlic |
An accountant by trade and a food blogger since 2009, Lois Britton fell in love with Polish cuisine during the years she lived in Poznań, Poland. As the creator of PolishHousewife.com, she loves connecting readers with traditional Polish recipes. Lois has a graduate certificate in Food Writing and Photography from the University of South Florida. She is the author of The Polish Housewife Cookbook, available on Amazon and on her website.
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