Fast Roasted Garlic

Sweet and creamy, roasted garlic is useful on its own or in soups, sauces, stir-fries, sandwiches, and vegetable purees. I like to double or triple the quantity of oil so I can have it for sautéing, sauces, and stir-fries. Just make sure to refrigerate both garlic and oil; they keep for a few days, but not longer.

To make roasted garlic the traditional, whole-head way, put the ingredients in a small baking dish. Then cover with foil and bake, undisturbed, until soft, at least 40 minutes.

3 whole heads garlic

3 tablespoons or more olive oil

Salt

1 Heat the oven to 375°F. Break the garlic heads into individual cloves, but don’t peel them. Spread them out in a pan, drizzle with oil, and sprinkle with salt. Bake, shaking the pan occasionally, until tender, about 20 minutes.

2 Let cool enough to handle. To use, squeeze the garlic from the skins or carefully remove the skins with a knife.

Fast Braised Garlic: Increase the olive oil to ¹/₃ cup and put it in a skillet large enough to hold the garlic in one layer, over medium-low heat. When the oil is hot, add the garlic. Sprinkle with salt. Adjust the heat so the garlic barely sizzles. Cook, turning occasionally so the garlic browns evenly, until it gradually turns golden, then begins to brown. The garlic is done when perfectly tender; it should take about 15 to 20 minutes. Store as above.