This makes an almost melted roasted garlic, because of the marvelous side product of roasted garlic olive oil.
Slow Cooker Roasted Garlic - 13g Carbs, 1g Fiber
Recipe By:
Serving Size: 7
Preparation Time: 0:00
Categories: Condiment - Low Cal (Less than 300 cal) - Lower Carbs - Vegan
4 cups good-quality extra-virgin olive oil
2 cups peeled garlic cloves -- about 6 heads
Pour the olive oil into the slow cooker, and add the garlic. Cover and
cook on high for 2 hours, until the garlic is tender.
Remove the garlic from the oil, and mash with a fork. Cover and
refrigerate for up to three days. (Garlic doesn't freeze well.) Strain the oil into a jar with an airtight cover, and refrigerate for up to 6 months. Makes about 3 3/4 cups of garlic oil, in addition to the 1 3/4 cups of roasted garlic
Serves 7 one-quarter cup servings
Author Note: I'm indebted to my friends Allison and Dame Millner, owner of Sierra Subs and Salads in Three Rivers, California, for this brilliant idea. Both are terrific cooks, and their little shop turns out some of the best food in the area. This roasted garlic is one of the secrets of their famous baked potato soup. It yields lots of garlic. Use it to flavor dishes, spread it on bruschetta, and make garlic butter. The garlic-flavored oil can be used when you need a garlic flavor as the base of your dishes. Although the garlic is perishable, the oil will keep in the refrigerator for months.
Chupa Note: the nutritional calculation is for the garlic alone; and should include 1/4 cup olive oil absorbed by the garlic in the cooking process for a per serving value of: 125 Calories; 8g Fat (53.8% calories from fat); 2g Protein; 13g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 7mg Sodium
Exchanges: 2 1/2 Vegetable; 1 1/2 Fat.
Source: "Mediterranean Slow Cooker Cookbook by Diane Phillips, 2012"
S(Formatted by Chupa Babi): "Feb 2013"
Yield: "1 3/4 cups"
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 57 Calories; trace Fat (1.9%
calories from fat); 2g Protein; 13g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 7mg Sodium
Exchanges: 2 1/2 Vegetable
| Reply via web post | Reply to sender | Reply to group | Start a New Topic | Messages in this topic (1) |
