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Prep Time: 15 Minutes Cook Time: 60 Minutes |
Ready In: 75 Minutes Servings: 4 |
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I have not tried this recipe. I got it from Web MD magazine. You can substitute garlic oil-which has not only a subtle hint of garlic but also rosemary or thyme-in any dish that calls for olive oil. You can also use garlic oil to roast tomatoes, drizzle on grilled vegetables, or moisten cooked pasta. Ingredients:
4 large garlic heads |
3 cups olive oil |
4 sprigs fresh rosemary or 4 sprigs fresh thyme |
2 teaspoons black peppercorns |
Directions:
1. Preheat the oven to 300.
2. Break the garlic heads into quarters with skins intact. Do Not Peel The Cloves.
3. Place quarters in small ovenproof casserole dish. Pour olive oil over garlic to cover. Add herbs and pepper. Cover.
4. Bake slowly for about 1 hour until the cloves are soft.
5. Cool. Strain the garlic oil into a bottle and store at room temperature.
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