Roasted garlic has nothing like the sharp taste of the white cloves. Roasting whole garlic bulbs in the oven or (even better) on the barbecue gives it a sweet, rich umami-like flavor. It almost looks like the cloves have started to taste like licorice.
You can season the entire bulb of garlic with a dash of oil, salt and pepper and then present it on your snack board. The cloves can be squeezed out and be used as a kind of savory spread. Or you can process it into this butter that melts wonderfully over your favorite steak.
After preparation, you can roll the butter in baking paper and store it in the fridge for at least a week or wrap it well with plastic foil and store it in the freezer for months.
Recipes with puffed garlic butter
Puffed garlic butter
- 2 bulbs garlic
- 250 gr butter salted (at room temperature)
- 1 tbsp parsley finely chopped
- splash olive oil
- black pepper freshly grounded
- Preheat the oven to 175 degrees.
- Lay 2 x 2 sheets of aluminium foil on top of each other. Cut a little off the top of the garlic bulbs and place on the aluminium foil. Drizzle lightly with olive oil and season with salt and pepper. Fold the foil tightly and place the garlic in a baking dish.
- Place in the oven and let it pop for about 35-40 minutes. Remove from the oven, let them cool slightly and remove from foil. Squeeze the garlic cloves out of their skins and set them aside.
- Meanwhile, whisk the butter with a hand mixer or in the planetary mixer until light and airy, so that it becomes nice and white.
- Add the squeezed garlic, whisk for a few more minutes and then add the parsley to the mix. Season the butter with freshly grounded pepper and salt.
- Place 2 sheets of baking paper next to each other on the counter and scoop a layer of the butter on top. Roll up as tightly as possible and tie with kitchen twine if necessary. Let it rest in the fridge and cut into slices before serving.