Roasted garlic

When you roast garlic, the biting, hot garlic taste disappears and what remains is a wonderful caramelized puree.

The garlic gets a rich umami taste that instantly enhances any meal.

It goes with practically everything

You can add roasted garlic to almost any savory - to autumn soups, mashed potatoes, salad dressings and hummus. Or you can simply spread some garlic on toast. After a little less than an hour it will be as soft as butter.

And of course, this recipe is gluten-free.

Ingredients

2 whole garlic bulbs

30 g fresh, flat parsley

1 lemon

olive oil

salt, pepper to taste

Preparation

Cut off the top of the whole garlic bulbs so that the garlic cloves are visible.

Wrap the cut garlic cloves in aluminium foil and put them in the oven at 18o degrees for 30 to 40 minutes.

Take them out and let them cool down.

Squeeze the stewed garlic cloves out of the bulb and puree them in a mixer with parsley and the juice of one lemon and a bit of olive oil. Season to taste with salt and pepper.