1 garlic bulb
1 teaspoon extra-virgin olive oil
¼ teaspoon salt
1 tablespoon water
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Place the garlic bulb inside the resealable plastic bag with the pointy stalk end pointing towards the counter. Place the palm of your hand on the root end of the bulb of garlic and push down firmly. The bulb should break apart and the cloves will separate. Pull out the individual cloves of garlic from the bag, leaving the outer skin from the garlic behind. Place the garlic cloves on the June Pan. Repeat this process of breaking up the heads if using multiple heads of garlic. Up to 5 heads will work successfully with this cook-program.
1 garlic bulb
resealable plastic bag
June Pan
Drizzle the oil and salt over the garlic cloves and toss to coat. Add the water to the June Pan.
1 teaspoon extra-virgin olive oil
¼ teaspoon salt
1 tablespoon water
measuring spoons
Place the June Pan on the middle shelf of the June Oven. Roast the garlic 32 minutes, until the cloves are gold and the paste has caramelized. June will notify you when the garlic is ready.
June Oven
Remove the garlic from the June Oven. Serve as desired or store whole cloves in an airtight container in the refrigerator for up to a week.
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