Please indulge me; I know you are cringing at the very thought of reading the word GARLIC. Let me assure you my dear, which is precisely why you must read my entire article. I will consider all my efforts paid off, if I can convert even one non-lover of garlic to try my recipe.
Now generally speaking all of us are privy to the simple fact that garlic is good for you. But what exactly makes this pungent vegetable so good for me? After ensuring that all my wallets carry a variety of mouth fresheners for all occasions, why would I want to try something which gives me bad breath?
Let’s do a basic run down of the health benefits of garlic before we get down to the taste portion of it.
• fights bacterial infections
• boosts immune system
• balances blood sugar
• prevents the oxidation of cholesterol
• lowers blood cholesterol levels
• assists in fat metabolism
• reduces high blood pressure
• useful in treating digestive conditions
• exhibits powerful anti-cancer properties
• provides relief from rheumatism
One living proof is my own father, who has been diligently eating raw 4-6 garlic cloves with his meals. He pops them in like candy. I have absolutely no clue how he does it but one thing is for certain, he is 80+ years and yet to even have the sniffles.
Truthfully, speaking just because a certain food is ‘good’ for me doesn’t necessarily mean I will try it. What about taste, my friend?
Taste is the true test and the only criteria which will win you loyal patrons.
So, here’s a question for my garlic non-lovers. Do you like butter? Have you tried roasted garlic? Huh! Did I manage to bewilder you? What’s the relevance between butter and garlic?
In my humble opinion, garlic has a delicate sweetness brought on by the caramelized effect of roasting it. Do me a favor, make my roast garlic recipe, smear a tad of sweet goodness over a freshly baked piece of bread or biscuit, sprinkle a bit of sea salt and black pepper, and don’t forget to take a bite. Did you have your ooh/aah moment? Isn’t it sublime? Sometimes the simplest thing in life gives us the most pleasure.
Without further adieu, let’s talk cooking!
- 2 Garlic Heads
- Salt and Pepper
- Olive Oil
- Slice one side of the garlic head. Sprinkle, salt, pepper, and one tablespoon of olive oil on the garlic.
- Wrap the garlic tightly in foil and bake for 45 minutes at 350 degrees.
- Unwrap the foil, squeeze some roasted cloves on a piece of bread, and wait for the applause!!
I tend to make a big batch and keep them in the refrigerator for miscellaneous use such as sauces, dressings, and pastas. Raw garlic can be used in any dish regardless of the cuisine while cooking it. One medium which ideally showcases roasted garlic for me is Mashed Potatoes, quintessential side dish for any meat dish across borders. Let me warn you before hand, this recipe isn’t meant for calorie-counters. That disclosed, it does make the creamiest, light, and butteriest mashed potatoes I indulge myself in.
Mashed Potatoes – The Primlani Way!
- 2 lbs potatoes (I use red petite or baby gold, feel free to use traditional Yukon)
- Salt and Pepper to taste
- 4 cloves roasted garlic
- 1 cup cream
- 1/2 stick butter
- Boil the potatoes starting with cold water till fork tender. Mash them while warm.
- Warm the cream with butter till melted. Add salt, pepper, and roasted garlic to the mix.
- Take out your hand blender (crucial for yielding fluffy and creamy potatoes). Pour potatoes and cream mixture in a big bowl. Whip the potatoes till the mixture is creamy and light.
- Serve as a side with protein of your choice or do what my family does – take a spoon and dig in.
Like me, if you enjoy experimenting or playing with your food – add some bacon or fresh herbs to these mashed potatoes. They will still taste divine with an oomph!!
If by any miracle, these don’t get sniffed bowl clean by my family; I love to use these for my mashed potatoes with bacon pizza recipe. Now that is another post, yet to come – Pizza!