Carmelized Garlic

[Guest guest]

* Exported from MasterCook *

 

Caramelized Garlic

 

Recipe By :Slow Cooker Cooking, Lora Brody

Serving Size : 0 Preparation Time :0:00

Categories : Appetizers Condiments

Slow Cooker Cooking

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 bulb elephant or 2 bulbs of regular garlic --

intact

olive or vegetable oil

good quality crusty bread -- thickly sliced

 

To prepare the garlic, use a serrated knife to cut off one-fourth of

the top of

the bulb, exposing just the tops of the cloves. Place the garlic,

cut side up,

in the insert of the slow cooker. Pour in oil to come about one

third of the

way up the sides of the garlic bulb. Cover and cook on high for 4 to

6 hours

or until the garlic is very soft when pierced with the point of a

sharp knife.

Cool the garlic bulb in the oil.

 

To serve, place the whole bulb in the center of a rimmed plate. Pour

some of

the garlic oil around it. Pass the bread. Squeeze the softened

cloves of

garlic onto the bread.

 

NOTE: The fragrant garlic oil can be stored in the refrigerator in a

tightly

covered container for 1 month. Use it in salad dressings, drizzle it

over

soup, pasta, or grilled vegetables.

 

S(ISBN):

" 0-688-17471-X "

Copyright:

" 2001 "

 

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Per Serving (excluding unknown items): 0 Calories; 0g Fat (0.0%

calories from

fat); 0g Protein; 0g Carbohydrate; 0g Dietary Fiber; 0mg Cholesterol;

0mg

Sodium. Exchanges: .

 

NOTES : Every trendy restaurant, at one time or another, has set out

roasted

garlic along with slices of crusty bread on which to smear it. Using

the

oversized elephant garlic gives a milder flavor, but the regular

variety is

just as tasty, if a little more pungent. If you are only cooking one

bulb,

it's best to use a small (1 quart) slow cooker.

Nutr. Assoc. : 0 0 0

[Guest guest]

ROTFL! I guess I didn't read far enough before replying. When we

made this, though, we bought pre-peeled garlic cloves (a few quarts

of them) and put a quart or so of oil over it to just cover them.

When they were done cooking, we drained the garlic and froze them

separately. I've made this both with and without whole rosemary

stalks in it, lovely either way!

 

Sandra