The key to this recipe, I think, is “slowly” cooking the garlic on “low” heat. If you do this, the result will be a very mellow lovely taste. If you hurry things, you’ll end up with burnt garlic, which is absolutely dreadful. As a guide, I often simmer the garlic for 15-20 minutes.
This is one of those great midnight snack recipes when cut in half or third.
The key to this recipe, I think, is “slowly” cooking the garlic on “low” heat. If you do this, the result will be a very mellow lovely taste. If you hurry things, you’ll end up with burnt garlic, which is absolutely dreadful. As a guide, I often simmer the garlic for 15-20 minutes.