This is a very mellow form of roasted garlic.
Gently warm olive oil in a very small saucepan ....add a number of peeled garlic cloves (whole head or more)....they should be just covered with oil.
VERY gently simmer until the cloves are 'melted', i.e.absolutely tender.
Be very careful not to overheat or you will have caramelized cloves!
When tender, drain the cloves in a small sieve, reserving the oil in a jar to use for cooking.
The garlic cloves can be mashed with a touch of salt and spread on baguette slices or added to mashed potatoes or.....the list goes on.
Joan
Roasted Garlic
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