Easy Way to Use All That Garlic!
Written by Michele Vieux
If you buy garlic that’s already been peeled, chances are you end up with way more on your hands than you can use before it goes bad. Here’s a simple idea to make sure you get the most out of your garlic purchase without warding off friends and vampires alike.
As a part of your weekly meal prep, set aside the amount of fresh garlic cloves you plan to use that week and for the rest – roast them! Roasted garlic is much less pungent than raw garlic and it has a sweet and mild flavor that can compliment many different recipes or even be added as a finishing touch to salads, veggies, eggs, and more.
Roasted garlic can be stored for up to two weeks in the refrigerator in a jar so it’s convenient to grab a clove or two or even some of the infused oil for your next dish.
Ingredients
- Whole, fresh peeled garlic cloves
- Olive oil
- Salt
Directions
Preheat oven to 300 degrees. Put garlic in oven safe dish and put in enough oil to cover the bottom of the pan. Sprinkle with salt. Roast until slightly browned (about one hour). Pack garlic and olive oil into a jar and store in the fridge for use throughout the week.
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