Preserved Elephant Garlic with Herbs

Name: Preserved Elephant Garlic with Herbs
Ingredients: Salt and freshly ground black pepper; 2 sprigs of fresh marjoram; 4 sprigs of fresh thyme; 600 ml (1 pint) duck fat (or light olive oil); 2 bay leaves; 4 large heads of elephant garlic; 2 sprigs of fresh rosemary

Preparation info

Difficulty
Easy

Appears in

A Passion for Vegetables

By Paul Gayler

Published 1999

About

Ingredients

4 large heads of elephant garlic
600 ml (1 pint) duck fat (or

Side dish
Gluten-free

Method

Elephant garlic is a very large variety of garlic – about the size of an apple! The intense flavour of this superb garlic preparation makes it ideal for use in sauces, sautés and salads; simply scrape off excess fat and chop the garlic as normal. I also like to purée it to use in soups and pasta dishes, or to serve as an accompaniment to roast lamb.

Slice