Everyone who passes the giant arrangement of garlic in the dining room invariably asks, “What in the world are you going to do with all that?”
Have I mentioned hubby and I have an inappropriate love of the allium genus?
When our friends from Mica Hill Farm offered twenty bulbs of elephant garlic, I couldn’t resist. It’ll keep for months, and the large, mild cloves are perfect for roasting.
Just remove the top 1/4″ or so from one bulb and place in a ceramic garlic roaster (or aluminum foil). Drizzle with olive oil, cover, and bake for 30-35 minutes at 400°F. Squeeze garlic from cloves and mash with a fork, adding olive oil until the desired consistency is reached.
The result is a delicious, mildly-pungent spread that’s great as a snack on a chunk of bread or as a healthy mayo substitute on a sandwich.
Added bonus: Not a Twilight fan within a mile of the house.
