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Information

Total time: under 1 hour
Skill level: Easy
Cost: Inexpensive
Yield: MAKES 2 2/3 CUPS GARLIC OIL AND ½ CUP GARLIC MASH
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Notes

Few foods metamorphose as dramatically or alluringly as garlic when it is roasted. Hardly a savory recipe exists in which one could not imagine this substance: Potato Tacos , Pipián-Stuffed Empanadas , Camarones al Ajillo , tropical Tuber Hash , Vlack Bean, Sweet Pea, and Cilantro Rice . I always have these garlic preparations on hand.

Ingredients

  • 3 large heads garlic, cut horizontally in half
  • 3 cups pure olive oil
  • 4 sprigs thyme
  • 1½ teaspoons black peppercorns, toasted (see notes)

Directions

Preheat the oven to 300 degrees.

Put the garlic heads cut side down in a small casserole or ovenproof pot and pour the olive oil over them. Add the thyme and pepper. Cover with a lid or foil and bake for 45 minutes to 1 hour, until the garlic is soft enough to mash.

Remove the garlic from the oil and set aside.

Strain the oil into a bowl and let cool, then pour into an airtight container. The oil will keep for at least a month.

To make the garlic mash, squeeze the cloves out of their papery husks into a bowl. Mash the roasted garlic with a fork. Store mash in an airtight container in the refrigerator for up to 1 month.

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Nutritional Information

Nutrients per serving

Nutritional information is based on the entire recipe.

5866kcal (293%)
182mg (18%)
33mg (55%)
8mcg RAE (0%)
387mg
28mg
6g
1g
2g
31g
0mg (0%)
29mg (1%)
90g (448%)
649g (998%)
6mg (32%)