Roasted Head of Garlic (Cooking Q&A)

Method

1. The term "head of garlic" usually refers to the entire bulb, which contains multiple cloves (a garlic pilaf that calls for 12 heads means 12 whole bulbs, not cloves).
2. To cook whole, remove only the loose layers of outer papery covering, leaving the root area and inner peels intact. Add to the recipe and cook as directed, or place in a greased baking dish and roast at 325 degrees for about 1 hour until tender when pierced. When cooked in a broth with other foods, a mild garlic flavor permeates the dish.
3. After cooking, the garlic pulp will be mild and slightly sweet. To eat or add to a dish, remove from the heat, allow to cool slightly, then pick off individual cloves and squeeze the contents over the food. The pulp of whole roasted garlic is especially good served over meats, vegetables, crackers or hearty breads.

Notes

A cooking Q&A column by Laura Carnie, The Spokesman-Review ("Roasted head of garlic offers milder taste in this pilaf"). Reference note, not a full recipe.

Original card

The recipe above was transcribed from this scan of Vera’s original card.

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