| Whole Baked or Roasted Garlic | ||
| 40 servings | ||
| Amount | Measure | Ingredients |
| 24 | ea | Whole heads of elephant garlic . |
| 1 1/2 | cup | Unsalted butter |
| 1 1/2 | cup | Olive oil |
| 14 | sprigs | Fresh thyme |
| to taste | Salt and pepper | |
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Preparation Preheat the oven to 275 degrees. Make an incision around the head of garlic to remove the outer skin from the top half of the head exposing the individual cloves. Arrange the heads in a skillet or baking pan that will just hold them. Dot with butter, pour the olive oil over, sprinkle with salt and pepper. Put thyme sprig in here and there. Bake covered for 30 minutes then take off the cover and baste every 15 minutes. Bank and additional1 to 11/2 hours (depending on the size of the heads). The garlic should be very tender and sweet. |
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