The regular consumption of garlic has been shown to reduce blood pressure, trigylcerides and cholesterol. Some studies have suggested that garlic can reverse the build up of arterial plaque. It has also been theorized to keep arteries more flexible thereby reducing the risk of heart attack and stroke. Garlic is one of those “superfoods” that seems to help everything. I try to add it to our meals whenever I can.
Roasted garlic adds a nice mellow garlic flavor to dishes. It is fabulous in mashed potatoes, gravies, and all sauces. I tend to use it when I make dressings and when I make seitan both in the dough and in the cooking liquid. Once you are accustomed to having it on hand you will find yourself reaching for it many times during the week.
Stove-top Roasted Garlic and Garlic Oil
2 heads of garlic, cloves and skins removed
olive oil and/or canola oil to cover garlic cloves
Remove the garlic cloves from the head of garlic and take off the skin. Place the garlic in a heavy bottomed saucepan and cover with olive oil or canola oil to cover. Over medium low heat cook the garlic until it is lightly browned. This will take approximately 15 – 20 minutes. The roasted garlic can be used exactly like the baked version.
I tried this technique about a week ago because I needed roasted garlic for a recipe and with 90 plus degree heat I wasn’t about to turn on the over for an hour.
The other benefit of “roasting” the garlic on the stovetop is that you have flavored garlic oil that you can also use for salad dressings. Expect to see those recipes coming soon.
Store the unused garlic and oil in a sealed jar in the refrigerator.
This method is much quicker and easier than roasting garlic in the oven. It does use more oil, but that isn’t wasted since it will add good flavor to salad dressings and other dishes.