Slow-Roasted Garlic - cooking recipe

Ingredients

1 head garlic
1 teaspoon olive oil (approx) or 1 teaspoon butter (approx)
2 tablespoons water (approx) or 2 tablespoons stock (approx)

Preparation

Preheat oven to 350\u00b0F.
Peel the head of garlic of all the papery skin with the exception of the very last layer.
Garlic should still hold together in its original shape, but individual cloves should be visible.
Rub head and inside of oven proof dish (a ramekin, custard dish will work) with butter or olive oil.
Put water/stock in bottom of dish.
Cover dish with foil and place in preheated oven for 45 minutes.
After the 45 minutes are up, uncover the dish and bake for an additional 30 minutes.
Remove garlic and dish from oven and allow to cool.
After cooled, remove cloves and squeeze the roasted garlic from the cloves into a dish or container.
The roasted garlic should be a light yellowy-brown and very soft and sticky.
Store in the refrigerator and use in place of garlic for a milder and delicious flavor.