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Martin’s “Roasted” Garlic

Friday, September 2, 2016

If you like garlic you should smell my kitchen! (If not, better to stay away. Also: what’s wrong with you?) 


20 cloves peeled garlic

1 tbsp (15 mL) vegetable oil

1 cup (250 mL) water

¼ tsp (1 mL) each salt and pepper


Heat oil in skillet set over medium heat; add garlic and toss to coat. Cook, stirring and tossing often, for 5 to 7 minutes or until golden brown on both sides but not scorched.

Add water and bring to a boil; reduce heat and simmer for 12 to 15 minutes or until water is evaporated and garlic is very tender; stir in salt and pepper.
Spread garlic cloves and juices onto plate and cool completely. Place in clean, dry container; seal tightly and refrigerate until needed.

Martin’s Braised Garlic original post

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