Garlic lovers rejoice. This simple preparation for our favorite veggie is so versatile, it can be made into spreads, dips, or just eaten on its own.
I had over 70 cloves. The yield was one small jam jar, approx 250 ml., plus a small bowl. The cloves were so tender that they literally were like toothpaste when I squeezed them from the skin. The smell was amazing. First there was the sharp smell of fresh uncooked garlic when you cut your clove tops off. Then as I roasted them on the grill, the smell mellowed to a sweeter one.
The garlic I used was called “colossal garlic” and it still had its sharp and hot flavour to it. The only issue is that the cloves were all at different heights. I had to remove the tops on different levels as you can see from the photos. The recipe was no less fantastic for that minor issue.
This is great spread on grilled breads, mixed and left in oils, or added to sour cream for dips. What can you do with your Grill-Roasted Garlic?
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