Baked garlic with oil and herbs

Category: Vegetable dishes
Baked garlic with oil and herbs

Ingredients

Large heads of garlic
Olive oil
Spicy herbs - thyme, oregano, rosemary ...

Cooking method

  • Garlic is an amazingly healthy vegetable! I don’t like the way it smells (especially from the outside))) - but the garlic itself sometimes soooo want it, but not always you can afford it ... Because of the vigorous aroma.

  • Therefore, the recipe for baked garlic has taken root in our country: with your favorite herbs - it's just a wmmm-dream! Everything seems to be simple, but the result is a delight for the taste buds.

  • As you can see in the photo, the garlic is baked whole.

  • Take large heads of garlic (there is little pulp in the small cloves after baking). Place them in a ceramic or glass dish with a lid.

  • Drizzle a little unrefined olive oil over each head, sprinkle with salt, freshly ground black pepper and your favorite dried herbs (oregano, thyme, tarragon, rosemary ...).

  • Cover with a lid and place in a cool oven (160 ° C) for 30-40 minutes.

  • My husband likes the fried one - baked without a lid, as in the photo. But the slices then dry out a little more - wither ...

  • It is better to eat unpeeled: just break off a slice and squeeze out the pulp with your lips, then herbs with salt and butter will add their bouquet to the taste of garlic softened by baking.

Note

A little about garlic

I treated garlic more than calmly up to 25 years ... And then periods began when the market simply could not pass by the garlic heads ... And I was surprised to myself - how my capricious sense of smell resigns itself to this ...

And the explanation turned out to be very simple - it was not for nothing that the body so demanded these tastes and aromas ...

It turns out that garlic is the second leader, after ginseng, capable of absorbing germanium from the soil, a trace element necessary for our vessels.

In addition, garlic is rich in selenium (which, like vitamin E, prevents liver diseases), contains protein, carbohydrates, calcium, phosphorus, iron, and magnesium. It contains many B vitamins, vitamin C, various sugars. It owes its aroma to allin glucosite, which is broken down by enzymes into glucose and allicin, a volatile sulfur compound. The latter has a characteristic unpleasant odor, but at the same time it kills pathogenic bacteria. It is believed that garlic even contains hormonal compounds and radioactive uranium.

If it's simple, then what is not there. Better not to clog your head, just very useful in small doses. I know for sure. At least one clove a day.

kava
Nagira, looks very tempting! : hi: Your photos are always a very beautiful photographic work. And what are those mouth-watering bruschetta in the background?
nina1973
I respect garlic very much and I personally do not mind its smell, but I have to think about others
Thanks for the recipe, I'll bookmark it, I think it should turn out well in a multicooker on baking
But I don't like the smell of olive oil, I'll replace it with sunflower oil)
Aprelevna
NagiraHow beautiful you have written everything about garlic.
And what a still life ...
I am also very good garlic. love, thank you for the recipe!
PS: what properties does dry garlic have?
it is also offered to be poured into dishes, but I have never bought it dried?
SchuMakher
Nagira oh, such a deliciousness awaits if you put whole heads of garlic in pilaf ... We always have a fight for this delicacy ...
Nagira
Quote: kava

Nagira, looks very tempting! : hi: Your photos are always a very beautiful photographic work. And what are those mouth-watering bruschetta in the background?

Kate, thank you, I am always very pleased with your attention!
The photo, I confess last year, and these are the same baguettes as in the photo of the Olive-almond paste
I haven’t baked them since then, since I don’t repeat whole-grain recipes - I’m still looking for the combination of additives that will reconcile us with this flour. for some reason ...

And baguettes with the addition of whole flax and orange juice. I feel that I will have to look for a recipe using notebooks with experiments - they often began to ask
kava
I don’t give more than 50-70 grams of whole grain per loaf. We have a deficit even with purchased ready-made ones, I don't have a mill, so when an opportunity happens I take what I have. I don’t know how it tastes, but your bread looks very, very tasty. The shape and structure of the crumb is quite respectable, even in the composition
Nagira
nina1973, Aprelevna, ShuMakher - girls, thanks

Quote: nina1973

Thanks for the recipe, I'll bookmark it, I think it should turn out well in a multicooker on baking
But I don't like the smell of olive oil, I'll replace it with sunflower oil)

Nina, I confess - I'm not sure if it will be baked as in the oven ... I recently had a Kukushechka. Write, if you do in the cartoon - very good. interesting!!!

Aprelevna, something remains in dry garlic - there is an aroma and trace elements are not vitamins, they do not disintegrate so quickly
Although as an additive I use dry garlic in one dish (I love the Kotany company!) I definitely use it - with green beans, a fresh, wrong effect will give
In general, I remember that at one time the medicine of youth (I do not remember the name) was very popular - from garlic, and not a tincture ... so dry ... So ...
Caprice
Eh, where was this recipe in April, when we have young, large garlic, in not yet tough husk ... Now we will have to wait until April
celfh
Irina, I will definitely do it, but only in the oven. For some reason I cannot imagine such garlic in a cartoon.
I liked the recipe very much!
Nagira
Quote: ShuMakher

Nagira oh, such a deliciousness awaits if you put whole heads of garlic in pilaf ... We always have a fight for this delicacy ...

Mash, pilaf garlic - yummyaaa PPCS
But this one is distinguished by a greater aridity-fry in said .. in general, in pilaf in a humid environment, garlic is rather steamed, and here it is baked.

Yes, and one more thing - here oil and herbs each head of garlic relies on an Individual approach, so to speak
Nagira
Quote: celfh

Irina, I will definitely do it, but only in the oven. For some reason I cannot imagine such garlic in a cartoon.
I liked the recipe very much!

Tanya, thanks, and I, too, for the oven, but I would like to know about Nina's experiment!
nina1973
I already bought garlic, I will experiment soon
That's just how to compare it with the oven version nirazu without trying it
Feofania
the recipe is great, thanks!
nina1973
I made your garlic in a cartoon
I made baked garlic and tried it for the first time, so there is nothing to compare, but I liked it, and the smell in the apartment was simply delightful
I made a cartoon for 18 Panasonic on baking for 50 minutes (for some reason, for multi on baking, you always need 10 minutes more than the oven)
Thank you for the recipe, thanks to you I tried the garlic in a new role
Nagira
nina1973,
Nina, thanks for the experiment in the cartoon, I'm glad that I liked it, but if possible, I'm now waiting for a comparison (your) with the oven version
milvok
Handsomely! Delicious! Helpful! Great photo!!! Thank you
Nagira
Quote: milvok

Handsomely! Delicious! Helpful! Great photo!!! Thank you

And to you, my dear, thank you for such an assessment!
MariS
Irisha, what a delight - super professional photos !!!
And the recipe is so exquisite and at the same time very simple! Bravo!
Only now I saw this beauty, thanks to the combination of all the recipes for the post into one topic.
Thank you! I will definitely try.
Tarhuncik
Nagira, tell me, por favor, how to store such garlic? I can imagine how delicious I will bake a lot of it in the refrigerator at once? in a saucepan? can he lie down, or should he immediately?
Nagira
Quote: MariS

Irisha, what a delight - super professional photos !!!
And the recipe is so exquisite and at the same time very simple! Bravo!
Only now I saw this beauty, thanks to the combination of all the recipes for the post into one topic.
Thank you! I will definitely try.

Marina, thanks for such a flattering assessment of both the photo and the recipe!
Everything is really simple, but so delicious that I deviated from the rule not to post very simple or common recipes on the Internet
It's a pity that the recipe is seasonal, now, for example, my garlic is not in that safe condition to bake successfully

Quote: Tarhuncik

Nagira, tell me, por favor, how to store such garlic? I can imagine how delicious I will bake a lot of it in the refrigerator at once? in a saucepan? he can lie down, or should he immediately?
Tarhuncik, sorry, I didn't answer right away (just arrived from a business trip)
I don't know how spring garlic will behave, for me this is a seasonal recipe - autumn
In general, there was a case: this garlic stood on my table for several days, on a dish under the lid - and nothing happened to it ...
Tarhuncik
Thank you, Irina!
everything worked out great
They baked the garlic, ate it like that, then blended it and spread it on the bread, three heads stood in the refrigerator for several days - everything is fine with them too.
Most of all, my husband liked the garlic paste on bread and toast to spread. Very good now instead of butter-cheese-sausage.
MariS
Irisha, brought my thank you very much - very big!
What a wonderful garlic: fragrant tasty, well, simply delicious!
And you can also use it when baking bread (there are many options), well, in itself, it is great!

Baked garlic with oil and herbs

Now I will always bake like this. Thank you Irisha for sharing this recipe!
Katko
combined with baking bread in a gosper
Baked garlic with oil and herbs
black pepper, Adyghe salt and dried rosemary
Baked garlic with oil and herbs
julia_bb
Katkowhat garlic, super! Thanks for raising the recipe and the author too
Ilmirushka
Nagira, Irina, I love garlic from pilaf and I am sure that according to your recipe I will love it from the first clove
Nagira
Katko,
Katya, thanks for the wonderful photo and for digging up such a forgotten recipe! I love him and every autumn, as long as there is a choice at the agricultural fair, I pamper my family with such a bite of my land, otherwise I could use it more often from my reserves ...

julia_bb-Yulechka, Ilmirushka, thanks for stopping by and for the kind words too!
Katko
Nagira, Irina,
I keep forgetting to do it
I have my own garlic, my parents grow in the garden)
This time I made it in a glass refractory form with a lid, next I will try without a lid
And I also think it will work well and quickly in an air fryer.
Ilmirushka
Quote: Katko
I also think it will work well and quickly in an air fryer
I plan to bake in Kuzin simultaneously with the chicken. That's only when my Kuzinka returns home ... Chot my son just got accustomed
Katko
I baked another time, disassembling into cloves and cutting off the already beginning roots (this winter) For my taste, it turns out this way even better: it’s convenient to eat, immediately by the cloves, as well as the cloves are enveloped with oil and spices better
Nagira
Katko,
Katya, how good it is for you - your garlic! you can make this yummy whenever you want ... And I like the slices less, because this way I dry them out
And yes - it should turn out well in the air fryer, I'm just looking at it for now ...

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