Advertisement
Roasting, Poaching, and Toasting Garlic
Appears in
By John Ash
Published 2023
A simple way of taming garlic’s strong taste is to roast, poach, or toast it first. Roasted, poached, or toasted garlic can be stored in a tightly covered container in the refrigerator for up to 1 week.
To roast garlic: Cut off the top quarter of each garlic head to expose the cloves. Drizzle with a little olive oil and season with salt and pepper. Loosely but completely wrap each head in a piece of aluminum foil and roast in a preheated 400°F (205°C) oven until the garlic is very soft and lightly browned, about 45 minutes. To use, simply squeeze the buttery soft garlic out of the garlic head.