Dark, moody, mysterious a little bit smelly but insanely sweet (when roasted). Plus a low FODMAP option for garlic. – 22 Jun 16
Well hello! How’s the week treating you?
I had best intentions of serving up a ripper of a rocket (arugula) salad this week but something happened!
Somehow, I ended up with this huge bulb of garlic with the most enormous cloves I think I’ve ever seen! It was just begging for roasting!
I don’t know if I’ve actually shared my enduring love for garlic, have I?
Maybe not because you might just see me and run the other way knowing that I could very well reek of the stuff! ha!
But yes, I profess total garlic love especially roasted garlic all sweet and caramelised.
Elephant Garlic bulb
I remember picking up this roasting garlic thing from an old Jamie Oliver cookbook or video (I can’t remember which one). He would just add some cloves of garlic (with the skins on) in with some roasted veggies and then into the oven. When they were cooked, the centre would ooze out all soft and squishy and flavour the veggies. I was hooked never to return to simply frying garlic again!!! …. Although, I do still fry garlic 😉
On this occasion I didn’t bother adding other vegetables, the cloves were so huge.
Oh by the way….. this image? Total smoke and mirrors!! (as in, me playing around with moody food photography).
This recipe is merely a straightforward cooking trick of throwing together random garlic cloves, drizzling olive oil and then splashing over some dried herbs and spices.
Health benefits of garlic
Nutrition? Aaaa yes, definitely an added bonus!
Garlic along with its insane ability to give flavour to a dish is filled with fibre, vitamins and minerals and a number of other compounds like antioxidants to mop up any naughty free radical behaviour! Garlic is also beneficial for blood cholesterol, and blood pressure as well.
In this recipe (if you can call it a recipe) I added a couple of dried herbs to add some flavour, this is optional or you can add some others if keen to experiment a little. Then, after they’re done, discard the garlic skins and then pop them into a sterilised jar and then add olive oil and store it in the refrigerator (for up to 1 week). They’ll be all sweet and caramelised for your next meal.
Following a low FODMAP diet?
Good news garlic lovers! You can still enjoy the flavour benefits of garlic if following a low FODMAP diet.
Just add some of the oil into whatever you’re cooking up (discarding the cloves). The oil itself won’t have any of the FODMAPs from the garlic.
Above: Roasted garlic suspended in olive oil, if following alow FODMAP diet garlic oil can be used. Keep in the fridge and discard after 1 week.
How should I use it?
It depends on whether you are using the oil or cloves themselves but I’d use it in the same way as I would in other cooking by adding some oil or chopped roasted cloves into a casserole or pasta sauce. Another nice idea is to add a little to some steamed vegetables or potato. Try adding some in with butter for garlic bread.
I hope that you give this a try and enjoy this as much as I do.
Caio… for now xx
Roasted Garlic with Herbs
An easy condiment that can be used in many ways.
- 1-2 Bulbs Garlic
- 1 cup (approx) Olive Oil
Sprinkle of Salt and Pepper
Sprinkle of dried herbs (optional) Rosemary, Thyme
Pre-heat oven to 150°C (300°F)
Break up garlic bulbs into individual cloves and scatter on an oven tray
Generously drizzle olive oil over the cloves and mix through until all cloves are covered in oil.
Sprinkle with dried herbs, salt and pepper.
Place garlic in the oven and roast for between 45-60 minutes. For smaller cloves use 45 mins for larger cloves 60 mins.
*Try using other dried herbs like sage, oregano or basil.