Monday 10 February 2014

Roasted Garlic

Garlic in all its forms is on the chart for good health. It builds immunity and prevents disease, keeping our pipes clean and clear. Many don't like the strong pungent aroma it can leave behind, but are unaware that the basis of most foods always has some form of garlic. 
Roasted garlic is a transformation of the pod. It can actually be sweet in taste as the sugars from this ancient root are released, slowly caramelising the individual pod to a buttery softness. It can be pickled, stored in jars, and added to soups, sauces, and main courses. Add it to a salad dressing and use it as a spread on toast. Consider topping that with some hard cheese and grilling it before relishing it. 

I have used this in purees and dips like hummus, baba ganoush, and cheese dips. My leek and potato soup is not the same without these small, delicious morsels. 

To roast, simply remove only the very first layer of the whole garlic pod. Brush it with some olive oil. Place it on a baking tray. Roast for 45 minutes at 170 C | 350 F in a preheated oven. When cool, peel each pod as and when you want to use it. It can be left in the fridge for a week or two, covered. 


If you use a wet hand to pick and clean the pod of roasted garlic, it will get mouldy very quickly and will not store well. 

To pickle them in a jar for a month, peel all of them once roasted and place them in a sterilised jar with olive oil and a tsp of salt. Cover and refrigerate. Always use a dry clean spoon to remove it from the jar to avoid mould. 

In Canada, most good grocery stores sell it ready to use in their deli bars.

For recipes from the Parsi Food repertoire and its history and origin read my cookbooks

The Art of Parsi Cooking; reviving an ancient cuisine.
The World of Parsi Cooking: Food Across Borders.

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