When it comes to roasted garlic, many people default to using the oven, but there's a simpler and more flavorful method that doesn't require preheating or fussing with temperature controls: roasting garlic on the stovetop.
This method not only saves time but also brings out a rich, caramelized sweetness in the garlic, making it the perfect addition to a variety of dishes. To start, you’ll need fresh garlic bulbs, a skillet, and a bit of oil.
Begin by slicing off the top of the garlic bulb to expose the individual cloves, without peeling them. Next, heat a skillet over medium-low heat and add a drizzle of olive oil. Place the garlic bulb, cut side down, into the skillet.
Cover the skillet with a lid to trap the heat, allowing the garlic to cook slowly. The key to this technique is cooking it low and slow, ensuring that the garlic becomes tender and soft without burning.
After about 30-40 minutes, check the garlic. The cloves should be soft and golden brown. At this point, you can easily squeeze the roasted garlic out of its skin, revealing a smooth, sweet, and mellow paste that’s perfect for spreading on bread, mixing into sauces, or adding to mashed potatoes.
This stovetop method produces a similar depth of flavor to oven-roasted garlic but with less energy used and no waiting for the oven to heat up. It also allows for more control over the heat, ensuring that your garlic doesn't dry out or burn.
Whether you're adding roasted garlic to a pasta dish, salad, or even using it to elevate a homemade aioli, this stovetop method is a convenient and effective way to achieve that mouthwatering roasted garlic flavor.
Roasting garlic on the stovetop not only saves time but also enhances its natural sweetness by cooking it slowly over low heat. This method ensures a rich, soft texture, making it perfect for adding depth to a variety of dishes.