Use roasted garlic to make fresh spinach and roasted-garlic custards . Any leftover roasted garlic will keep in the fridge for up to four days. It's a great addition to mashed potatoes, soups, and salad dressings.
Recipe information
Yield
Makes 20 cloves
Ingredients
20 large unpeeled garlic cloves
1 tablespoon olive oil
1 tablespoon water
Coarse kosher salt
Freshly ground white pepper
Preparation
Preheat oven to 400°F. Place garlic in single layer in small ovenproof dish. Drizzle oil and 1 tablespoon water over. Sprinkle with salt and pepper and toss to coat. Cover dish with foil. Bake garlic until tender, about 50 minutes. Uncover dish and cool garlic. Peel cloves and mash as needed.
