Susie Fishbein's Roasted Garlic, which requires just five minutes prep time, comes from her Kosher by Design Short on Time cookbook. Spread it on Shabbos challah, on chicken or fish, and on baguettes for a delicious garlic bread. Add it to mashed potatoes, pasta or pasta sauces, to salad dressings, and to mayonnaise for a great hamburgers or grilled tuna topping. This is a must-add to your cooking repertoire.
Prep Time: 5 minutes
Cook Time: 1 hour, 00 minute
Ingredients:
- 4-5 whole heads of garlic
- olive oil
- fine sea salt
Preparation:
1. Preheat the oven to 375 degrees Fahrenheit. Prepare 4 to 5 squares of foil. Have a small baking pan ready.
2. Holding the head of garlic on its side, cut the top 1-2 inches off the top of the bulb to expose the cloves. Place the head in the center of the square of foil. Drizzle with olive oil and season with salt. Close the foil packet and place into a baking pan. Repeat with remaining heads. Roast for 1 hour or until garlic is caramelized and easily squeezes like a paste from the head.
3. Keep the heads in the foil and in a Ziploc bag in the refrigerator for 4-5 days.
4. Rewarm or bring back to room temperature before serving.
SOURCE: Kosher by Design: Short on Time, by Susie Fishbein. Recipe reprinted with permission from Mesorah Publications.
2. Holding the head of garlic on its side, cut the top 1-2 inches off the top of the bulb to expose the cloves. Place the head in the center of the square of foil. Drizzle with olive oil and season with salt. Close the foil packet and place into a baking pan. Repeat with remaining heads. Roast for 1 hour or until garlic is caramelized and easily squeezes like a paste from the head.
3. Keep the heads in the foil and in a Ziploc bag in the refrigerator for 4-5 days.
4. Rewarm or bring back to room temperature before serving.
SOURCE: Kosher by Design: Short on Time, by Susie Fishbein. Recipe reprinted with permission from Mesorah Publications.
