Slow Cooker Roasted Garlic

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

Crock-Pot 6-Quart Programmable Cook & Carry Slow Cooker with Digital Timer

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