Slow-Cooked Roasted Garlic
Equipment
- 1-quart crockpot
- Heavy-duty foil
- Knife
Ingredients
- 3 full heads of garlic
- 2 tablespoons olive oil
- ½ teaspoon salt
- ¼ teaspoon pepper
Instructions
- Cut the tops off the garlic bulbs and discard.
- Remove some of the loose, papery skins from the garlic heads.
- Line a 1-quart crockpot with a sheet of heavy-duty foil and place the garlic heads inside, cut side up.
- Sprinkle the garlic with salt and pepper, and drizzle with olive oil.
- Cover and cook on low for 4–5 hours, or until the garlic is tender when pierced with a knife.
- To serve, squeeze the roasted garlic cloves out of their skins into a small bowl.
- Spread on toasted bread, crackers, or use as a cooking ingredient.
Notities / Tips / Wijnadvies
Serving Tip:
Spread roasted garlic on warm baguettes, mix into mashed potatoes, or stir into soups for a rich, creamy flavor.
Wine Advice:
Pair with a crisp Sauvignon Blanc or a light Chardonnay to complement the garlic’s nutty sweetness.
Voedingswaarden
Calories: 80 kcal | Carbohydrates: 6 g | Protein: 1 g | Fat: 6 g | Sodium: 197.28 mg | Sugar: 0.2 g