There are many recipes that call for roasted garlic, but this is the first time I’ve found someone who says you can do it on the stovetop. The instructions are from The Great Salsa Book, by Mark Miller (Ten Speed Press, 1994).
Heat a cast iron skillet over low heat and add cloves of unpeeled garlic. Dry-roast for 30 to 40 minutes, shaking the pan occasionally, until the garlic softens and you can squeeze it out.
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