{Basics} Baked, caramelized garlic. So easy & stunningly good!

D again is such a recipe that there is no recipe at all. Because if something is so easy and fast, is more of a staple: baked, soft, caramelized, incredibly good smelling garlic. Whoa! The stuff is just amazing! And all you need for this little mess is fresh tubers, a spoonful of butter lard or oil and a hot oven. Zack - done.

If you do not want to heat the oven for a bit of garlic for energy saving reasons (although that would be very rewarding for reasons of taste), you'll just push the tubers the next time Casserole or roast as a stowaway in the oven.

The result is certainly spectacular: the sometimes sharp aroma of the fresh garlic has disappeared and instead warm, soft and round. Plus roasted aromas! And if you ask yourself now what you can do with the aroma bombs like this ... caramelized toes simply rub some butter on a crunchy piece of bread. Or make a divine garlic butter out of butter, some baked toes and some salt. Use a baked toe for your next pasta sauce. Or give your mashed potatoes with baked garlic a fantastic extra. I'm sure you have some very good ideas!

I do not want to spoil, but on Thursday there will be an incredibly good winter meal on the blog. And it is rumored that there may be traces of baked garlic there. You know that.

Well, and now get the great tubers.

Have it tasty

And here comes the recipe for baked, caramelized garlic


2 whole tubers of garlic, unpeeled
2 tsp. butter lard (or vegan oil)

Possibly. 1 piece of aluminum foil to cover

And this is how it works:

Heat the oven to 160 degrees - Preheat bottom/bottom heat.

Cut off a small lid from all the garlic bulbs at the top. Put 1 teaspoon of clarified butter on the cut surface and gently press with your fingers into the interstices.

Bake the garlic bulbs in the oven for about 40 minutes. If garlic is too dark on top, cover loosely with a piece of aluminum foil. Use the ready-baked garlic directly (for example on crispy bread) or allow to cool. The toes can be easily pressed out of the tuber and further processed in the favorite recipe.

Baked garlic lasts for a few days in an airtight box in the refrigerator.
Alternatively, the toes can also frozen from the tuber and then thawed and used individually as needed.