How can I achieve the same flavor and texture as roasted garlic without an oven?

Question

I'd like to make roasted garlic, but I don't have an oven, only a gas range. Is there any way for me to get the same results with the range as I would in a conventional oven?

Answer

I have had great results by taking individual garlic cloves and cutting the root end off each, but leaving them in their papery skins.

Then you put those dry into a small saucepan (ideally one with a thick bottom) over low-to-medium heat. Put a lid on it, and let it go for 20 minutes or so, shaking vigorously every couple of minutes to turn the cloves over. When the cloves are really soft, you're done.

The paper skins protect the garlic cloves from burning, but the direct contact with the hot pan cooks them nicely. When you're done you can squeeze the soft, roasted garlic goodness out of the root end of the skins. This is a particularly nice technique when you want roasted garlic flavor but only need a few cloves, not a whole head.

The first time I did a recipe that called for this process, I was sure the garlic would scorch or the skins would catch fire, but it worked great.

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