Garlic Stock Recipes

ONE POT GARLIC PARMESAN PASTA RECIPE BY TASTY

Steps:

• Heat unsalted butter in a large skillet over medium high heat. Add garlic and cook, stirring frequently, until fragrant, about 1-2 minutes.
• Add in the chicken broth, milk, and fettuccine. Season with salt and pepper.
• Bring the pot to a boil, then reduce heat and simmer, stirring occasionally, until pasta is cooked through, about 18-20 minutes.
• Stir in Parmesan. If the mixture is too thick, add more milk as needed until desired consistency is reached.
• Serve immediately, and top with parsley.
• Enjoy!

GARLIC BROTH

Steps:

• Bring a medium saucepan full of water to a boil. Fill a bowl with ice and water. Separate the head of garlic into cloves and drop them into the boiling water. Blanch for 30 seconds, then transfer to the ice water. Allow to cool for a few minutes, then drain and remove the skins from the garlic cloves. They'll be loose and easy to remove. Lightly crush the cloves by pressing on them with the flat side of a chef's knife.
• Place the garlic cloves in a large saucepan with the remaining ingredients and bring to a gentle boil. Reduce the heat, cover and simmer 1 hour. Strain. Taste and adjust salt.

GARLIC STOCK

Steps:

• Remove the loose, papery outer skins of the heads of garlic and break them apart into cloves.
• (there is no need to peel the cloves.) Combine all of the ingredients in a large pot and bring them to a boil.
• Cover lower heat, and simmer for 1 hour.
• Strain the stock and use it right away, or refrigerate it in a sealed container for up to 4 days, or freeze up to 6 months.

GARLIC BROTH

Steps:

• Cut the garlic cloves in half lengthwise and, if necessary, remove the green germ growing through the center. In a medium saucepan, heat the oil over low heat. Stir in the garlic cloves and cook, stirring often, until the outside of the garlic is translucent and cloves are soft, about 20 minutes. Don't let the garlic brown. Pour in water. Bring to a boil. Lower the heat and simmer, uncovered, for 40 minutes. The garlic will be very tender. To eat the broth on its own, season with salt and pepper, to taste, and add vegetables as desired. If using as a soup stock in other recipes, omit the salt and pepper.

GARLIC STOCK FOR SOUPS

Steps:

• Wash and chop up vegetables and add to your water in good sized pot.
• Add your parsley.
• Bring your pot of water and veggies to a boil
• Bring down to a simmer and cover, continuing to simmer for about an hour or so.
• Drain your stock and use as desired.
• (need not worry about vampires after using this) :-).

GARLIC BROTH

Steps:

• Smash the garlic heads, separating the cloves. Smash and peel the cloves, and cut in half lengthwise. If necessary, remove the green germ that grows through the center.
• In a medium saucepan, warm the oil over low heat. Stir in the garlic, and cook, stirring often, for about 20 minutes or until the outside is translucent and the garlic is soft. Do not let the garlic brown.
• Add 9 cups of water, and bring to a boil. Lower the heat, and simmer, uncovered, for 40 minutes. The garlic will be very tender. If using the broth on its own, season to taste.

GARLIC BROTH

Steps:

• Cut the garlic cloves in half lengthwise and, if necessary, remove the green germ growing through the center.
• In a medium saucepan, heat the oil over low heat. Stir in the garlic cloves and cook, stirring often, until the outside of the garlic is translucent and cloves are soft, about 20 minutes. Don't let the garlic brown.
• Pour in 9 cups (2.25 liters) water. Bring to a boil. Lower the heat and simmer, uncovered, for 40 minutes. The garlic will be very tender. To eat the broth on its own, season with salt and pepper to taste; or use as a stock.