“Roasted” Garlic

By: Bruce Weinstein and Mark Scarbrough

“Roasted” Garlic
cuisine icon Cuisine
Modern
cuisine icon Course
Side Dish
cuisine icon Difficulty
Easy
cuisine icon Duration
15-30 min
cuisine icon Cooking Technique
Max Pressure Cook, Pressure Cook
cuisine icon Notes
["Beyond
• For an 8-quart cooker, you must use 1 1/2 cups water.
• To brown the garlic, drizzle the cooked heads with a little more olive oil, then set them cut side up on a lipped baking sheet. Broil 4 to-6 inches from the heating element until lightly browned, 1 to 3 minutes."]
cuisine icon Keywords
15-30 min, 2-4 heads, contributed, cook 7 min, easy, garlic heads, max pressure cook, modern, olive oil, prep 5 min, pressure cook, side dish, water

prep icon Prep Time
5 min
cook icon Cook Time
7 min

serving icon Servings
2-4 heads
Ingredients
  • 1 cup Water
  • 2-4 garlic heads
  • 1-2 tbsp olive oil
Instructions
  • Pour the water into the cooker. Set a heat- and pressure-safe trivet in the pot.
  • Cut the top quarter off each garlic head (that is, the end toward the tip, away from the wider, flat root end), partly exposing the garlic cloves below. (Not every single clove need be exposed.)
  • Rub about 1⁄2 tablespoon olive oil into the cut part of the garlic head, getting the olive oil down among the cloves, particularly inside the papery skins. Set the garlic heads cut side up on the trivet in the pot. Lock the lid onto the cooker.
  • Optional 1 Max Pressure Cooker
    Press Pressure cook on Max pressure for 5 minutes with the Keep Warm setting off.
  • Optional 2 All Pressure Cookers
    Press Pressure cook (Manual) on High pressure for 7 minutes with the Keep Warm setting off.
  • When the machine has finished cooking, turn it off and let its pressure return to normal naturally, about 20 minutes. Unlatch the lid and open the cooker. Use kitchen tongs to gently pick up and transfer the garlic heads to a large plate. Cool for several minutes, then either squeeze the warm cloves out of their paper hulls; or cool to room temperature, about 1 hour, then seal the heads individually in plastic wrap and refrigerate for up to 1 week.
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