Easiest way to peel roasted garlic?

10 years ago

Hi folks, I have a recipe for a roasted garlic sauce that my son & I enjoy - you brush 5 heads of garlic with olive oil, roast, peel, & mash with a little lemon juice salt & pepper. The only way we know how to peel the roasted garlic is with our fingers one clove at a time, which is messy, sticky, & time consuming. I have seen the trick about peeling whole raw heads by shaking between 2 bowls, but didn't think it would work with roasted, and didn't think you can peel the cloves before roasting? Are there any easy ways to do this? Thanks so much.

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Comments (8)

teresa_nc7
10 years ago
When I roast garlic, I cut off the top of the entire head of garlic, drizzle with oil, then wrap in foil and put in the oven to roast. When the garlic cloves are quite soft from roasting, I take them out of the oven, let the head cool, then turn the head root side up and squeeze the roasted cloves out out of the head very easily.

Teresa
grandmamary_ga
10 years ago
I remember watching I think it was Ina Garten some time ago After it was roasted she cut off the top of the garlic head. Squeezed the entire piece and out the garlic came. I hope this helps to answer your question.
Mary
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elba1
Original Author
10 years ago
Thanks, I think I've heard that before - so you cut the top off the end with the larger surface area? And you can do that without cutting away some of the garlic? Didn't want to waste any.
dcarch7 d c f l a s h 7 @ y a h o o . c o m
10 years ago
You can find a very small spoon to scoop the garlic out.

dcarch
annie1992
10 years ago
I also have just roasted entire heads. I usually cut the tops off the entire head of garlic and place them into muffin pans, drizzle with olive oil and roast them. When they are cooled after roasting, I squeeze the whole thing and the garlic comes right out.

Annie
sleevendog (5a NY 6aNYC NL CA)
10 years ago
I just tried a new method. Most often i cut the top, olive oil, then roast....then tried the foil method...this time i just put in two full heads un-touched, no oil. I slow roasted some red peppers, onions, toms for a sauce, 275 for an hour but took the garlic out a bit earlier. Cut the root end off when cooled. All slipped out easily. I think previously i was over roasting soo much that i would have such a sticky goo it was hard to squeeze out.

I do like the big cut off the top with olive oil when serving at the table, with a tiny fork at service for 'help yourself' like dcarch. Gooey and a bit over-roasted. I just use the top bits cut off as fresh chopped garlic for something else, none wasted.

Using for further cooking or for a sauce puree like my pepper sauce, i like roasting whole, no cuts.
John Liu
10 years ago
How about first peeling the raw garlic, then wrapping in foil and roasting? Or buying a bag of pre-peeled raw garlic cloves and foil roasting?

I've not tried - just thinking out loud. I cut off the top and squeeze. For me, the roasted clove comes out a bit like toothpaste, rather than whole.
elba1
Original Author
10 years ago
Thanks for the suggestions - I thought if it was squeezed out like toothpaste some would be wasted, but sounds like it comes out easily. I may be over roasting as well - 400 degrees for 45 min. I'll try the cut & squeeze method first.

Easiest way to peel roasted garlic?

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teresa_nc7

grandmamary_ga

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Easiest way to peel roasted garlic?

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teresa_nc7

grandmamary_ga

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