Put the foil pouch into a pie tin just in case any of the olive oil leaks out of the foil pouch.

Elephant garlic is actually a type of onion, with mild flavors of garlic, leek, and onion. Add extra broth if needed. Roasting garlic is so easy and so tasty, it makes a simple yet impressive appetizer.

Place in the hot oven for 45 minutes.

Put garlic exposed side up in ovenproof dish. 1/4 off the top of each bulb of garlic. It's a delicious accompaniment to a fresh loaf of bread and is easy to tuck in the oven when roasting other meats and vegetables.

Cover the heart in butter or drizzle olive oil and gently rub in.

In certain cooking conditions, these compounds (assisted by enzymes) interact to produce new molecules that give a green tint to the garlic. Remove papery outer coating from the garlic. Roasting them quickly in a hot oven brings out some natural sweetness in the spears.

Leave to cool for a few minutes before squeezing the soft roasted garlic out of their shells.

Garlic paste from a roasted head of garlic can be coaxed from the cloves simply by squeezing from the bottom. Apparently, it’s not really garlic, but closer to a leek or onion. The colour is probably the result of a reaction between sulphur compounds and amino acids (building blocks of protein) that are naturally present in garlic.

Preheat the oven to 425 degrees f.

It tastes like garlic, except a little more mild. Spread it over bread or use to flavor mashed potatoes or enliven pan sauces. In the u.s., it is usually enjoyed cooked.