Kitchen Tip: Roast Garlic on Top of the Stove
Roasting garlic reduces the sharp pungency of raw garlic and brings out a sweet, mellow flavor. You can roast heads of garlic whole in the oven–but it takes about 60 minutes. If you’re in a hurry (or you only need a couple of cloves), separate the garlic into individual cloves. Place the unpeeled cloves in a dry skillet over a low to medium flame. Keep a close eye and shake the pan frequently, turning the cloves to brown them on both sides. Toast the garlic until nicely browned and soft (about ten minutes). Cool briefly and then squeeze the roasted garlic out of the skin. Roasted garlic makes a great addition to dips, spreads, sauces, and salad dressings.
Garlic image courtesy of Shutterstock
About the Author
Monica Reinagel is a board-certified licensed nutritionist, author, and the creator of one of iTunes’ most highly ranked health and fitness podcasts. Her advice is regularly featured on the TODAY show, Dr. Oz, NPR, and in the nation’s leading newspapers, magazines, and websites. Do you have a nutrition question? Call the Nutrition Diva listener line at 443-961-6206. Your question could be featured on the show.
