Return to Main Recipes Page/Return to Home Page
4 heads garlic, tips cut
Place all ingredients in a 4-cup measure glass (I used a glass mixing bowl).
Cover tightly with plastic wrap. Cook at 100% for 6 to 8 minutes, cooking longer if bulbs are large. Remove from oven. Let stand, covered, for 10 minutes.
Poster's Notes: This book was published in 1986 and was geared to microwaves which were less powerful at the time (600-700 watts) - so, you may need to adjust this to your own oven, only trial will tell unfortunately. It worked just fine in my 1000 Watt Kenmore.
Anne Kapiloff, Z'L writes: There is a recipe in the archives which I would like to update.
Remove outer leaves, the dry leaves that can be brushed off. To prepare the bulb for roasting (in the microwave) cut off the top of the bulb so that each clove is open at the top. Drizzle a 1/4 teaspoon of olive oil over the bulb and dot with a bit of butter. Sprinkle thyme if desired. Salt and pepper to taste.
With our more powerful microwave ovens it is not necessary to to cook 8 minutes as in the archived recipe. Actually a minute and a half are quite enough to soften the cloves. Try it on a slice of baguette or other crusty bread, with a bowl of soup. It can be added to salad, sauces, cooked vegetables. Delicious and no garlic order or aftertaste.
I have a small pyrex dish with a lid. It can be baked in something like that, or in the clay baker which I once bought at Fortunoff in NY. in Housewares on the ground floor. They say garlic is good for you.
Posted by Jenny Person
Nutritional Info Per Serving: N/A
1/3 cup chicken broth (I used veggie)
3 tbsp. olive oil