Roasted Elephant Garlic and Chutney
1-2 head of elephant garlic
2 Tbs. extra virgin olive oil
Kosher salt (to taste)
Freshly cracked pepper (to taste)
Your favorite chutney
Preheat oven to 350F.
Remove root of garlic bulb to allow it to sit upright.
Slice off 1/4″ to 1/2″ of the top of the bulb, so the cloves of garlic are showing.
Place garlic bulb(s) upright in baking dish, and drizzle with the olive oil.
Season with salt and pepper, and cover with aluminum foil.
Roast for 30-35 minutes, or until garlic is golden and papery covering begins to brown, but before it blackens.
Remove and let cool for 2-5 minutes, and serve immediately with chutney.