Chopped Roasted Garlic
There are a few different ways to make roasted garlic. I prefer the stove top wok method. One important thing is to NOT burn it. May sound simple enough but it is important to acknowledge the garlic still cooks in the hot oil after the heat is turned off.
You also need to make sure you have a good pan. I prefer a wok but if you don’t have on a deep pan will work.
10 garlic cloves (chopped)
¾-1 C. Canola Oil ( you can substitute olive or whatever you like)
First heat the oil up to medium heat, add chopped garlic and stir constantly so you don’t burn the garlic. Cook until golden brown. Remove from heat, let cool and add garlic and oil to a glass jar or heat proof container. (I like using old glass jars from peanut butter or pickles)
Sounds easy enough but just make sure to take it off the heat once the garlic is golden brown.
You can store the garlic in the container for about 2 weeks. Make sure to store it in a glass container in a cupboard. Exposure to sun can cause it to go rancid pretty fast.
I add it to almost everything I cook even if it already has garlic. Once you use all of the garlic you then have garlic infused oil! Roasted garlic is a great way to add a ton of flavor to a variety dishes and salads.
You can vary the amount of oil you are using. I just like to have enough to store it in. You can use less if you plan on using the garlic right way.
Stir Fry, Soups, Pizza, Mashed Potatoes, Pasta.