Stage 3: Soft Food
October 30, 2015
Easy to make roasted garlic that only requires two main ingredients. Garlic paste can last for three days if stored properly the refrigerator or up to a month in the freezer.
One or more heads of garlic
1Preheat the oven to 400F.
2Peel the loose and papery surface of garlic, but leave some of the inner parts and keep all the cloves intact.
3Trim about an ¼ inch off the top of garlic.
4Drizzle about one tablespoon of olive oil on top of each of garlic. Let the oil penetrate down to the cloves.
5Wrap the garlic in foil, and bake for 40-45 minutes or until the center of garlic is soft.
6Let the roasted garlic rest in the foil and cool at room temperature for 5 minutes.
7To get the garlic paste, press the bottom part of clove to push it out of the thin papery skin, or use a small fork to pull the roasted garlic from its skin.