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Crock Roasted Garlic

Source of Recipe

DESPERATION DINNERS


Recipe Introduction

We discovered more or less by accident that you can roast garlic in a slow cooker. And then we just couldn't stop experimenting! Thanks to the new bags of fresh, peeled, vacuum-sealed garlic cloves at our supermarket, we were buying gobs of fresh garlic again for the first time in years. The peeled fresh garlic may not have arrived in your grocery store yet, but it's worth asking the produce manager to order it. The garlic is sold by a California company called Melissa's. Check the product on their website, melissas.com (search for ``peeled garlic''). Other brands are available in jars in the produce section of most markets.

Recipe Link: miamiherald.com/food Posted on Thu, May. 25, 2006

Toss 20 peeled garlic cloves with ½ teaspoon olive oil in a slow cooker. Cover cook on low heat for 2 ½ hours or on high for 1 ½ hours, until the cloves are soft. Makes about ½ cup. Can be refrigerated, covered, up to 10 days.



ANOTHER METHOD FROM THE BOOK "NOT YUR MOTHER'S SOW COOKER COOKBOOK:

Roasting garlic heads whole changes their taste to creamy, brown & sweet, with just a hint of the garlic punch they pack when raw. Spread on crusty bread, or toss with steamed green beans. Puree & use in dips, dressing or mashed potatoes.

2 or more heads of garlic
Extra virgin olive oil for drizzling
Fresh or dried herbs ie.rosemary, thyme, marjoram (optional)

Remove the outer, papery skins, leaving the cloves attached. Put the heads, in pairs, on squares of aluminum foil large enought to hold them. Over each 2 garlic heads, drizzle 2 tsp. of olive oii. If desired, add one or more herbs. Fold the foil around the garlic & herbs, sealing the edges tightly. Place the packets in the slow cooker. Cover & cook on LOW until the garlic is tender (squeeze a head with your fingers to check), about 5 hrs.

To use the cloves, cut the heads of garlic in half or simply cut off the pointed end of each head. Squeeze out the cloves. To serve with bread, break the heads into sections & offer one section to each person; squeeze the soft cloves out of their skins. The garlic will keep, refrigerated, up to 3 days.