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A great way to use up your stored garlic in the spring!

Ingredients:

  • up to 12 heads of garlic
  • olive oil
  • 2 muffin trays

Method:

  1. Trim the tops and necks off your garlic bulbs.
  2. Place each bulb in a muffin cup and drizzle a small amount of olive oil in the centre of each one.
  3. Top with your second muffin tray and roast in your 250 oven for 90 minutes to 2 hours, depending on the age of your garlic and your desired results.
    (Check for doneness after 90 minutes and go from there. When it looks and smells delicious, it will be.)

If you don’t use it right away (it’s great to spread warm on crusty bread, but 12 bulbs is a lot) you can pop each clove out of the bulbs with a butter knife and store in olive oil in the fridge for up to 2 weeks. It’s amazing in pasta sauce and as an ingredient in salad dressing and, as Derek showed in our June show, in a marinade for a steak on the bbq. Be sure to use that olive oil when you’re done with the garlic you stored in it! 

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