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Favorite ways to use roasted garlic?

fldhkybnva Dec 1, 2012 02:38 PM

I have recently been enlightened to the wonderful world of roasted garlic. What are your favorite ways to use it?

  1. t
    truman Mar 11, 2014 10:40 AM

    In black beans as a Mexican(ish) side dish - 1 head garlic to 1 or 2 cans of beans (partly drained, not rinsed). Simmer a bit to let the flavors meld, mash if you like.

    1. fldhkybnva Jan 26, 2013 08:40 AM

      SO's brilliant idea for dinner - salads with balsamic dijon dressing + roasted garlic. What would be the best way to incorporate? I assume just mash well and whisk in with the other ingredients?

      1. s
        sparky403 Dec 23, 2012 10:01 AM

        Ice cream of course;-).

        It's a staple in my kitchen -

        I love in potato salad, in soup (I just cut the top off and add it to the pot then squeeze add release). in BBQ sauce...

        I actually add some to most things. I roast it - put in a small jar covered with Evoo and add it to many things...

        1. Emme Dec 23, 2012 07:04 AM

          i use it all over the place in a myriad of ways, but this week i used it in a creamless creamy asparagus soup -- almost puree some onion and garlic. sauteed them up. added some salt, pepper, chopped asparagus, almond milk, veggie broth, and a sprinkle of fresh thyme. let simmer a bit, deglazed the pan with a little veggie broth. then added roasted garlic. pureed the whole thing adding in some extra almond milk and veggie broth to get the texture i wanted. served mine plain. served BF's with grated parmesan.

          1 Reply
          1. re: Emme
            MissMoxie911 Mar 11, 2014 08:50 AM

            Oh my god that sounds so good!

          2. p
            Puffin3 Dec 23, 2012 05:41 AM

            The question might also ask how do you roast your garlic/s. I cut the bottom/s off the bulbs and rub some OO on them and wrap them tightly in tin foil then into a 200 F oven until the package/s are easy to squeeze. The ones I don't use right away go into the fridge. They are always used up within a week. They keep well in the tin foil wrapping.

            1. Breadcrumbs Dec 23, 2012 03:41 AM

              In the fall when local garlic is plentiful, I roast off at least a dozen heads of garlic then freeze them for use through the winter months.

              Two of my favourite ways to put them to use are:

              - in gravies, especially for roast beef and turkey. The roasted garlic adds a sweetness and depth of flavour that really makes the gravy stand out.

              - in a sandwich. A Wild Mushroom and Roasted Garlic Sandwich to be exact. The recipe comes from a cookbook that I love called Bistro Cooking at Home by Gordon Hamersley. I did find it online in case anyone is interested:


              1. e
                ellabee Dec 23, 2012 03:31 AM

                Adds a nice note to gratins, dotted in pieces over a layer of veg.

                1. fldhkybnva Dec 22, 2012 11:24 PM

                  Wow! Best dinner of the month so far...Christmas has a lot to live up to ;) I made Chicken Cordon Bleu rolls tonight and rubbed each breast with roasted garlic before they were baked so techinically "twice roasted garlic." As I walked to the table, I noticed a beige bit which I thought was a residual toothpick. To my surprise and delight, it was not and I assumed it was cheese and popped it into my mouth, it was a lovely bite of that delicious double roasted garlic.

                  1. Pylon Dec 22, 2012 06:47 PM

                    A bulb's worth, 3 C chicken broth, 3 c water and 1/4 c miso paste and you've got a very nice garlic broth. Makes great udon noodle soup.

                    1. CupcakeCoquette Dec 22, 2012 06:12 PM

                      I see a lot of people have mentioned putting roasted garlic in mashed potatoes. Which I agree with, but to take it up a notch, I also like to add a bit of wasabi paste to this. The sweetness of the garlic and the kick from the wasabi go together very nicely.

                      2 Replies
                      1. re: CupcakeCoquette
                        fldhkybnva Dec 22, 2012 06:38 PM

                        How many heads do you usually add? For Thanksgiving I went with 2 for 2 lbs of potatoes and I definitely should have squeezed a bit more in I think :) This stuff is very delicious.

                        1. re: fldhkybnva
                          CupcakeCoquette Dec 22, 2012 06:56 PM

                          Still trying to figure this out. I had about the same garlic:potato ratio as you did and also felt like I could have added more garlic. I've noticed roasted garlic isn't as strong as raw garlic, so maybe next time I will try 3 bulbs, and have extra mouthwash on hand for afterwards!

                      2. v
                        valerie Dec 22, 2012 05:15 PM

                        I have made this Roasted Garlic and Carrot Hummus many times and it's always a hit.


                        Also, we make roasted garlic on the grill in warmer weather and spread it on burgers.

                        1. fldhkybnva Dec 22, 2012 04:50 PM

                          Any thoughts on spreading garlic paste on chicken breasts before baking tonight? It won't be too overwhelming right?

                          1 Reply
                          1. re: fldhkybnva
                            FriedClamFanatic Dec 23, 2012 06:21 AM

                            Actually..........put it under the skin if they aren't boneless/skinless. then spray the skin with Pam...you get a nice flavor, crispy skin, moister meat

                          2. suzigirl Dec 22, 2012 04:35 PM

                            I made a roasted garlic and paprika tartar sauce for crabcakes. I will do it again the taste and color were lovely

                            1. pagesinthesun Dec 22, 2012 02:42 PM

                              Hummus!! Or anything else that calls for garlic, IMO

                              1. f
                                FriedClamFanatic Dec 22, 2012 02:17 PM

                                One Caveat..........if you don't like garlic or onions, you will starve in my house

                                That said.....add some to a chicken type soup........noodles.....rice.....veggie, etc........and TBS of of Peanut butter per serving.......give it an exotic flavor folks are hard to place, but seem to adore

                                2 Replies
                                1. re: FriedClamFanatic
                                  fldhkybnva Dec 22, 2012 02:54 PM

                                  I'm with you. I strongly fear that I'm walking around the world emitting a horrible stench

                                  1. re: fldhkybnva
                                    FriedClamFanatic Dec 22, 2012 04:31 PM

                                    Let 'em eat Garlic!!!!!!!!!!! I bring out the mints if necessary, but they are too good to pass up

                                2. fldhkybnva Dec 1, 2012 08:42 PM

                                  I think a roasted garlic smeared grilled cheese is in order to snack on tonight.

                                  1. a
                                    ahuva Dec 1, 2012 07:57 PM

                                    opportunities abound! spread it on bread or toast or crackers, use it with chicken or steak, enhance a steak sauce or gravy! roast some cauliflower and enjoy it with the garlic, stir it into mashed potatoes!

                                    1 Reply
                                    1. re: ahuva
                                      fldhkybnva Dec 22, 2012 02:04 PM

                                      This is what I plan to do tonight. I have a few chicken breasts that I plan to bake very simply with herbs, can I just rub the garlic on the breasts before baking or should I use more sparingly?

                                    2. h
                                      HillJ Dec 1, 2012 06:51 PM

                                      Added to raw ground beef for hamburgers
                                      Rubbed into a wooden salad bowl before preparing Caesar salad.
                                      Added to sour cream or plain Greek yogurt for dip or salad dressing
                                      Rubbed on whole fish with a bit of oo instead of butter then broiled
                                      Spread under the skin of a chicken then roasted (again)
                                      Added to homemade onion soup

                                      1. b
                                        blinknoodle Dec 1, 2012 06:29 PM

                                        In soup... in beans salads... I love how it mashes down to create a silky puree in soups.


                                        1. d
                                          Dirtywextraolives Dec 1, 2012 04:29 PM

                                          I love mixing into mayonnaise and topping sandwiches with it. It is also delicious mixed in mustard, but not your typical yellow type, though I've not tried that.

                                          I also like mixing it in tomato soup, bechamel sauce for lasagne & gratineed potatoes, as well as mashed potatoes. I have yet to try them in other mashed root vegetables.

                                          4 Replies
                                          1. re: Dirtywextraolives
                                            chefathome Dec 1, 2012 04:28 PM

                                            It is really delightful in mashed carrots or whipped potato/carrot blend.

                                            1. re: chefathome
                                              Dirtywextraolives Dec 1, 2012 04:40 PM

                                              I figured it would be but since I haven't ever tried it so I didn't want to say it!

                                              1. re: Dirtywextraolives
                                                eight_inch_pestle Dec 1, 2012 06:01 PM

                                                Yeah...like I said above: I've never mashed a vegetable that didn't take well to roasted garlic. I usually make a paste with a little warm milk or cream so it blends in more homogeneously and doesn't give anyone a mouthful of garlic (not that I would personally mind).

                                                1. re: Dirtywextraolives
                                                  chefathome Dec 1, 2012 06:58 PM

                                                  Now you'll have to get yourself some first-hand experience! :)

                                            2. eight_inch_pestle Dec 1, 2012 03:43 PM

                                              Great on homemade pizza and worked into mashed potatoes (mashed anything, really).

                                              2 Replies
                                              1. re: eight_inch_pestle
                                                fldhkybnva Dec 1, 2012 04:05 PM

                                                YES, this! The roasted garlic mashed potatoes were a big hit at Thanksgiving.

                                                1. re: fldhkybnva
                                                  eight_inch_pestle Dec 1, 2012 07:43 PM

                                                  Right? Now you've got me thinking I might need to make some for Sunday dinner tomorrow.

                                              2. jenscats5 Dec 1, 2012 03:36 PM

                                                On/in everything!! I love roasted garlic so much, I would eat it on toast. I'd mix it into whatever you'd like....

                                                1. fldhkybnva Dec 1, 2012 03:34 PM

                                                  My SO wants to add to an Asian marinade tonight (soy sauce, sesame oil, ginger, usually minced garlic). Any thoughts?

                                                  1 Reply
                                                  1. re: fldhkybnva
                                                    Dirtywextraolives Dec 1, 2012 04:26 PM

                                                    I think the other Asian ingredients would overpower its subtle sweet taste.

                                                  2. iluvcookies Dec 1, 2012 02:59 PM

                                                    I just squeeze it on crusty bread... a little goes a long way. It is delicious.

                                                    1 Reply
                                                    1. re: iluvcookies
                                                      Pylon Dec 22, 2012 06:44 PM

                                                      +100. I like it on pita chips too.

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