Garlic isn’t just for slicing, dicing, and sautéing — roasting a whole head of garlic brings out the ingredient's sweeter and milder flavors. But what you may not know is that it also enhances the role garlic can play in your recipes.
Lauren Purcell, editor-in-chief of Every Day with Rachael Ray magazine, talked to The Daily Meal about the inventive ways to use a roasted head of garlic when cooking. "Roasting a whole head of garlic opens the door to hundreds of recipes," said Purcell. "You can do everything with the paste." She likes to roast three to five heads at a time in a glass baking dish, with this one simple recipe. Once she has squeezed the garlic from the head, she uses the creamy paste in these eye-opening ways.
And, if you need a larger dose of garlic, click here for more info on how to pick, store, and cook with garlic, and here for Lauren Purcell's personal Garlic Soup recipe that she serves at dinner parties.