Place garlic cloves on baking sheet or casserole dish with oil.
Cover with aluminum foil or lid and bake in oven pre-heated to 325° for 30 minutes to one hour (depends on the size of the garlic clove).
To check for doneness a fork should easily pierce the garlic and the pulp should turn to a golden-brown colour. Remove from oven and allow to cool for ten minutes.
To remove the flesh from the cloves hold each clove and press gently, squeezing the flesh through the sprouting end of the clove. Some parts of the clove should be a deep golden brown. This is due to caramelization of the sugars in the clove during cooking.
Place roasted garlic in a food processor and mix for 30 seconds or until desired consistency is achieved. A potato masher can be used instead of a processor.
Use in desired recipe.
For a savoury dish, use olive oil instead of vegetable oil, and add salt and pepper to taste.
It's because the garlic is left whole, not crushed or chopped, that the strong garlic flavour - from the compound allicin - is not created. The result is a more mellow flavour, with hints of sweetness, that works well in desserts. The following recipe describes the simple steps for roasting garlic. For a savoury dish, olive oil, salt and pepper and other herbs may be added.
We prefer to roast individual cloves, instead of whole bulbs, as this allows for more of the pulp to be retrieved.
Produces approximately 125 ml (1/2 cup) of mashed garlic, depending on size of cloves.