Baked garlic: cooking recipe with photo

2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14

Baked garlic, perhaps, not many will appreciate. Mainly because of its soft texture, which is not to everyone's liking.

But true connoisseurs of this vegetable, both raw and baked, know what a tasty and he althy snack it turns out, suitable for many main dishes.

Benefits of baked garlic

Why bake garlic at all and will there be any use left in it?

As many people say, the benefits are visible after eating 6 cloves of garlic. And in order for it to be preserved and fully absorbed by the body, it is necessary to drink at least 1.5 liters of water within a day after eating the vegetable.

After an hour after eating 6 cloves of garlic, the body begins to actively absorb all the useful substances that it has received: allicin, B vitamins and manganese. And the present fiber immediately normalizes the functioning of the intestines, removing toxins and toxins from it.

After 2-4 hours, antioxidants enter the blood, which spread through the cells of organs and tissues, protecting them from free radicals and oxidativestress.

After 6 hours, the useful components of garlic normalize the metabolism in the body. All excess fluid is removed, which positively affects the functioning of the kidneys, and the swelling of the limbs is also removed. In addition to removing excess fluid, roasted garlic burns excess fat slowly but surely.

After 7 hours, the body's immune system improves. It fights better with an infection or a cold, because garlic increases the production of antibodies, which means that their number increases several times.

After 10 hours, the beneficial components of garlic show their activity in relation to such a body process as aging. It not only helps smooth wrinkles, but also slows down the aging process.

After a day, processes occur that improve the general condition of the body:

1. Fatigue is reduced, which means that efficiency is increased.
2. Bones and joints are strengthened.
3. Reduces the amount of triglycerides and cholesterol in the blood.
4. The pressure normalizes, the work of the cardiovascular system improves.

Contraindications for use

1. Product intolerance.
2. Hypotension.
3. Diseases of the gastrointestinal tract, acute and chronic (ulcers, gastritis, enteritis, etc.).
4. Any form of pancreatitis.
5. Epilepsy, since garlic contains substances that provoke seizures.
6. Gallstones and also cholecystitis.
7. Kidney stones, kidney failure and other diseasesgenitourinary system.

During pregnancy, garlic should be eaten with caution, rarely and in small quantities, as a prevention of colds and viral diseases, as well as to strengthen the immune system. Abuse of a vegetable during pregnancy is very dangerous for the fetus and the woman herself. In the early stages, this can provoke a miscarriage, and in the last weeks and during childbirth, worsen the condition of the child and mother.

Ingredients for the classic recipe

The recipe for baked garlic is very simple, which even a beginner can do. His set of ingredients is 3 ingredients:

• garlic heads - 4 pieces;
• sunflower or olive oil - tablespoon;
• s alt - to taste, usually a pinch.

You can take more garlic, with more oil and s alt. And be sure to cover the vegetable with foil, otherwise it will burn.

Cooking steps

The recipe for roasted garlic in the oven is as simple as the set of ingredients needed for it.

1. Choose garlic cloves that are about the same size. A thin layer of husk is removed from each, and the top is cut off so as to expose the cloves.
2. Line a sheet of foil on a baking sheet or baking dish.
3. Arrange garlic heads.
4. They are s alted on top and poured with oil so that it not only covers the garlic, but also seeps inside between the cloves.
5. Wrap the garlic in foil and send it to the oven to bake at 200 ° C. time25-30 minutes is enough. But if the garlic heads are large, the cooking time may be extended. You can also extend the cooking if you need more baked garlic cloves.

Baked garlic sauce

From the garlic taken out of the oven, you can prepare a sauce that, when liquid ingredients (cream, for example) are added, acquires a delicate creamy texture. This sauce is an excellent universal addition to many first and second courses, and some use it as a salad dressing.

Preparing the sauce is easy, the main thing is to properly bake the garlic in the oven. How to do this was described earlier.

Ingredients

To make the Roasted Garlic Sauce you will need the following:

• A head of garlic, preferably a large one.
• Sunflower or olive oil - 3, 5 tbsp. l.
• Wheat flour - 3 tbsp. l.
• Vegetable broth - 250 ml.
• Heavy cream - 130 ml.
• S alt and pepper to taste.

Preparing the sauce

1. First you need to bake the head of garlic. How to do this was described above in the description of the classic recipe.
2. Garlic is allowed to cool, peeled off.
3. Heat the oil in a frying pan and spread the garlic on it.
4. After a couple of minutes, pour the broth into the pan, pour out the flour and mix until smooth. Cook until the sauce thickens.
5. Then pour in the cream and stir.
6. Cook for 2 more minutes.
7. After cooking, the sauce is s alted and peppered to taste.

The cooled sauce resembles thin sour cream in consistency, so it can be sent to borscht, thus giving it benefits.

How to cook garlic to preserve all the beneficial properties?

Heat treatment is known to reduce the amount of useful components in products. Likewise with garlic. Boiling and frying this vegetable is not recommended, since after these processes there is no benefit from it at all. Roasting is a gentler method that allows you to cook properly and preserve the benefits.

Before you send the garlic to the oven, you need to knead it a little and leave it for 10 minutes. This will allow the allicin to be better released from the confinement of the walls of the garlic and be activated during cooking.

If you put the vegetable in the oven immediately after crushing it a little, the temperature will quickly destroy the allinase, which will not have time to combine with allin. Without the allinase enzyme, the vegetable will not have the proper positive effect on the body. And waiting 10 minutes normalizes the process of enzyme binding and will benefit the body.

Conclusion

Garlic baked in foil has great he alth benefits. Its preparation and use will protect the body from many diseases, and also contribute to weight loss. But, as many say, you need to get used to baked garlic, because its texture is too soft, not familiar to this vegetable, and bitterness also disappears.

Unusual and tasty, worth a try. However, you should not abuse this vegetable daily. Otherwise, arrhythmia and problems with the cardiovascular system are not ruled out.