The Stinking Rose - perfectly roasted garlic in 20 minutes!

Delicious, perfectly "roasted" and caramelized garlic in just 5 minutes under pressure and 5 more under the broiler - not an hour in the oven!




The folks who published Modernist Cuisine shared a technique from their book online that involves filling a jar with garlic cloves, covering them in olive oil to then pressure cook for two hours.

I don't have the patience to peel 30 cloves of garlic nor the time to pressure cook a jar for two hours. The pressure cooker should make things faster.



To roast garlic in the oven I would slice off the top, drizzle it with a little olive oil, wrap it in a layer of oven paper and aluminum foil, close it tightly and toss it in - but only when I already had a lasagna or focaccia  going.

The pressure cooker can steam the garlic, much like the little oven packet, but in the short time the garlic softens the cloves cannot caramelize. Enter my favorite pressure cooking partner: the broiler. A quick blast under this intense heat is enough to get the oil to the business of sizzling and caramelizing.

The result: perfectly roasted garlic in about 20 minutes (start to plate), with very little effort and big time and energy savings!

Pressure Cooker Recipe: Roasted & Caramelized Garlic Pressure Cooker Accessories Pr. Cook Time Pr. Level Open 5 L or larger Trivet, Steamer    5-6 min.    High(2)  Natural You can double-up this recipe with anything else that you might be pressure cooking in the base for 5 minutes with natural release, like a rice pilaf. 3 large garlic bulbs drizzle extra virgin olive oil (the good stuff) Prepare the pressure cooker with 1 cup of water, trivet and steamer basket. Slice off the top 1/4 of the garlic bulbs - reserving the tips that should now pop out of the skin for a future recipe. Place bulbs in the pressure cooker steamer basket. Close and lock the pressure cooker. Turn the heat up to high and when the cooker reaches pressure, lower to the heat to the minimum needed to maintain pressure. Cook for 5-6 minutes at HIGH pressure. When time is up, open the pressure cooker using the Natural Release method - move the cooker to cold burner and don't do anything. Wait for the pressure to come down naturally (about 10 minutes). For electric pressure cookers, cancel or unplug the cooker to disengage the "keep warm cycle" and wait 10 minutes. Then, release the rest of the pressure using the valve. With tongs, carefully remove the hot, soft garlic bulbs and place on heat-safe dish. Drizzle with olive oil in all the nooks and crannies and broil for 5 minutes, or until sufficiently golden and caramelized. Serve!

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