Please DO use it
Roasted garlic is sooo wonderful. I use it in lots of recipes but my fave is to butter a slice of french bread, slather it with roasted garlic, grate some Parmasan Reggiano on top and pop into the toaster oven. When I cook a chicken or a hen I loosen the skin from the meat and tuck in roasted garlic, reconstituted porcchini mushrooms and cheese - goat cheese, gorgonzola or shavings of Gruyere, Assiago or Parmesan Reggiano. Oh - a very few rosemary leaves to kick it up. Roasted garlic with potatoes. Just a little roasted garlic in an omelet.
When the garlic is roasted a lot of the bitterness is cooked out. It is much sweeter and not as over powering.
Elizabeth - or Your Majesty
Living and growing in Lafayette, La.
When weeding, the best way to make sure you are removing a weed and not a valuable plant is to pull on it. If it comes out of the ground easily, it is a valuable plant. ~Author Unknown