Roasted Garlic Bulbs
I’ve always been totally obsessed by garlic. My favourite food as a child was garlic bread, so garlicy that it burnt my mouth! I guess it’s not so surprising that we grow a fair bit of garlic here at Laurelbank Farm.
This recipe is great for our new season garlic bulbs, before their skins have become papery and when the garlic cloves are at their freshest and most plump! I used Messidrome softneck garlic, but any variety would do.
Bulbs of garlic
A drizzle of olive oil
A sprinkle of sea salt
Peel the outer layers of skin off your garlic so you can start to see the individual cloves. Trim off the roots and slice off the tops of the cloves.
Put the garlic bulbs on a large piece of tin foil, drizzle with olive oil and move them about a bit so that all surfaces are covered. Arrange them to they are upright, then sprinkle with sea salt
Fold over the tin foil so the bulbs are enclosed. Cook in an oven or air fryer at 200*C for 25 minutes or until the garlic is browning and the inside of the cloves are beautifully soft.
Use the roasted garlic by squishing the contents of the cloves out - spreading on toast, using in a pasta sauce or in a salad dressing.
We used ours inside toasted cheese sandwiches.
