Wrap the garlic bulbs in aluminum foil and bake at 180 ° C for about 45 minutes.
Let the baked garlic cool down a bit, behead the bulbs and scrape out the individual cloves with a teaspoon. Mix with a little neutral oil in a moulinette, strain through a sieve and pour into glasses. Store covered with oil in the refrigerator.
This paste gives dishes the typical taste of baked garlic and can be kept in the refrigerator for months.
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