top-and-tailed raw garlic bulbs, drizzled with olive oil
We received a lot of little, little garlic bulbs from our aunt some time ago. Now, we love garlic and use it very liberally, but there was no way we were going to peel all those little, little garlic cloves. In fact, knowing our laziness, the same aunt recently pre-peeled garlic for us!
Thanks "Twa Ee"! (Big/First Aunt)
To use up these bulbs, we roasted them! A simple top-and-tail action, and they were ready. No peeling required.
where garlic bulbs go to roast
We placed the garlic bulbs on a piece of foil, drizzled a little olive oil and closed up the foil into a little packet. Into the oven it went (350F-ish?) for about 45 minutes? I don't even remember. I believe I fell asleep watching TV and the smell of roasted garlic woke me up.
There they are.
Now, just one more thing to do: SQUEEZE!
The next day, I placed the squeezed-out pulp in small plastic bags, making indentations for portioning purposes, and placed those babies into the freezer. (No real reason for doing this the next day, except that it was already late at night and I was sleepy.)
We can now have roasted garlic goodness whenever we want.