Garlic truly is a culinary staple with multiple uses; slather it on bread, toss it into pasta, and whisk it into dressings and marinades. So, you see why I will grill or roast up a half dozen or more heads simultaneously. Once caramelized garlic is at the ready, store in Mother Nature's natural garlic skin packaging, place it in the fridge. When ready to use, squeeze out the cloves, but like toothpaste - from the bottom up.

Caramelized Garlic

Recipe by Chef George Hirsch | Makes six heads

chefgeorgehirsch.com | George Hirsch Lifestyle

6 heads of fresh garlic

2 Tablespoons olive oil

one 12‑inch square aluminum foil

Preheat oven to 325 degrees.

Lay each garlic head on its side and cut off 1/4 inch from the bottom or root end, exposing the garlic cloves. Brush with olive oil.  

Place the heads, exposed end down, in a single layer in an ovenproof pan on top of the foil. Roast in a 325-degree oven for 10-15 minutes or until light brown. Cover with aluminum foil and roast for 8-10 minutes longer or until creamy.

Allow garlic to cool, and remove cloves from the head as needed. Garlic may be stored in a tightly covered container in the refrigerator for several days.  

To puree, crush garlic cloves with the flat of a knife.