|
I almost always use roasted. You roast a few of them without removing anything, even leave the papery outer part that covers it. Roast until they start gettins soft, takes a while, especially if you have the big jumbo size garlic. Cut the top off it and sqeeze the paste into a little jar, keeps pretty well in the fridge and is really easy to use.
Either that or just mash it to clean away the husk and start chopping.
__________________
She was the kindest person I ever met
|