Low and slow in the Crock-Pot is the perfect way to caramelize fresh heads of Ontario garlic into a sweet, garlicky paste for fresh bread, mashed potatoes or to smear on that perfect steak.
- Using a serrated knife slice off the top of the garlic bulb. This will expose the tops of the individual cloves. Place garlic, cut side up in crock pot.
- Pour in olive oil to about 1/3 of the way up the sides of the garlic heads.
- Put lid on and cook on HIGH for 4-5 hours, or until garlic is very soft when pierced with the point of the knife. Unplug and let garlic cool in the oil. Keep flavoured oil for other uses (eg: sautéing, salad dressing base)
- Cut your fresh bread and serve the roasted garlic.
To store , separate oil and garlic heads. Store oil in fridge for up to 1 month. Use it on grilled fish pasta or grilled vegetables. The garlic can be used in soups, stews, and on toast.