Caramelised Garlic

caramelised garlic

Garlic is one of the staple ingredients of most of my recipes, but caramelised garlic takes everything to a whole new level. From the first time I made it, I always keep it on hand so I can always add it whenever it’s needed. This is so simple to make with the greatest payoff, you can make a huge batch and store for weeks. Slow-roasting this to a perfect syrupy softness, it cuts out the lasting sharpness or garlic but magnifies that flavour. You could even eat it straight and not worry about having bad breath!

Caramelised garlic is so simple, yet versatile that you can add straight to your meals, or spread like butter. Do you have any idea how easy it is to make garlic bread with this? Or garlic butter? After it’s roasted, caramelised garlic so soft it practically comes apart like a paste.

You can adjust this recipe and use as much garlic as you like. Accidentally bought too much garlic? No problem! Chuck it in the oven and you’re good to go. This is a great way to make sure you can use all of it and it will never go bad. It adds such a depth of flavour that it will change how you use garlic in your cooking.

So let’s jump straight into the recipe!

Print Recipe
Caramelised Garlic
Prep Time 5 minutes
Cook Time 1 hour
Servings
Ingredients
Prep Time 5 minutes
Cook Time 1 hour
Servings
Ingredients
Instructions
  1. 1. Cut the tips off the head of garlic. Keep the bulbs whole, and there's no need to peel them. Just cut off enough of the tips so that the cloves are exposed.
  2. 2. Wrap each bulb in aluminium foil and keep the top open. I like to use a muffin tray because it perfectly fits a bulb each and keeps them in place while they're in the oven.
  3. 3. Drizzle some olive oil into each wrapped bulb, ensure you've covered the cloves. If you prefer, you can sprinkle some herb on it like basil, paprika, or thyme.
  4. 4. Bake in the oven at 120C for 1 hour.
  5. 5. You're done! Once cooled, you can wrap them up completely and store in the feezer. Thaw before using, or unwrap and heat on a plate in the microwave for no more than 30 seconds and you can ease out the cloves with a fork, or squeeze them out from the bottom.

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