It’s really quite easy to make and takes only a few minutes, rather than the usual lengthy time it takes when oven-roasting garlic.

Peel all the cloves in one bulb or more of garlic. If you can purchase them already peeled in the market, all the better.

Place in a dry cast iron skillet. Place over medium-low heat. Cover with a lid that sets down into the pan, touching the bottom of the skillet. Do not oil the pan. Or, place a clean large aluminum can over the cloves, again touching the bottom of the skillet. The tight fit against the skillet both steams and roasts the garlic at the same time. The steaming occurs from the juices inside the cloves.

Cook for about 5 minutes, shaking the pan now and then, and then turning them as they begin to brown.

They’re done when they’re tender in the middle, yet still fully formed. If you want a very soft garlic, then cook on a lower heat for a little longer. Stay by the stove, since you don’t want them to burn.

When they’re done, remove immediately to plate so they don’t continue cooking.

This is a great quick way to achieve the results of oven-roasted garlic, when you don’t have the time to oven-roast it, and the recipe doesn’t require a more mushy final product.





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