We keep a jar of this in the refrigerator (it seems to last forever) to use whenever we want a subtle garlic flavor.
Servings: 50 cloves
50 Cloves Garlic, peeled
Milk, to cover
Olive Oil, to cover
Put garlic in small saucepan and add milk to cover--(non- or low-fat milk is fine) - it's best to use a non-stick pan, because cooking dairy is a mess!
Cook over medium-low heat for 10 mins. Drain.
Put garlic in an oven proof dish and cover with olive oil, then cover with a Silicon Lid.
Cook in a 250° oven for 2-3 hours.
Store in olive oil
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