Roasting garlic concentrates the sugars, transforming it into a caramelized, spreadable, buttery texture, with a multitude of uses in the kitchen. Roasted garlic is also easier to digest. And it gives sweetness and depth to the dishes such as soups stews, mashes, dressings, marinades, sauces.
Slow roasting vegetables at low temperatures intensifies their flavours and helps retain vitamins and nutrients. So, if you can, take your time.
Key health benefits of garlic include:
· reduces cholesterol
· protects against dementia
· protects against heart disease
· lowers blood pressure
· may help prevent heavy metals from entering the body
· strengths bones and joints
· prevents colds
· extends the life of cells
INGREDIENTS ------------------
1 or more garlic heads
olive oil
coarse unrefined salt
METHOD ------------------
Peel off any loose, papery, outer layers around the head of garlic. Leave the head itself intact with all the cloves connected.
Trim the top off the head of garlic to expose the tops of the garlic cloves.
Place garlic heads in an oven dish. Sprinkle with unrefined, coarse salt and drizzle with 1-2 teaspoons of olive oil over the exposed surface of the garlic, letting the salt & oil sink down into the cloves.
Slow roast in the oven at ca.100°C for approx. 60-90 minutes, or until golden.
Roasted garlic is a perfect addition to dips and sauces. It's a true game changer in a Roasted Red Pepper Sauce recipe.
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