About Elephant Garlic
Elephant Garlic, also known as Russian garlic, is actually not a garlic at all, but actually a leek! However, the flavor profile of elephant garlic is much more similar to regular garlic than leeks, with a milder flavor than garlic and can sometimes taste better when used raw. it can also be eaten raw. If you don’t like the full or strong garlic flavor, elephant garlic is a good alternative.
Great crisp texture in dishes that make elephant garlic a must have in the kitchen. It delivers a mellower, sweeter punch compared to its sharper-tongued hardneck garlic cousin.
It can be roasted to bring out the sweetness, perfect for adding depth of flavor to soups and stews, or smeared shamelessly across a piece of bread with olive oil
Herb Grilled Elephant Garlic Recipe
Herbed Grilled Elephant Garlic is one of the most unique sides you can serve. And it’s also a lovely topping to chicken, meat and pasta dishes.
This Elephant Garlic recipe is one of the most unique sides you can serve. Grilled with fresh herbs, it’s also a lovely topping to chicken, meat and pasta dishes.
What’s in this Elephant Garlic recipe?
- Elephant garlic
- olive oil
- fresh thyme
- fresh oregano
- salt, pepper
Ingredients
- 2 head Elephant garlic
- 3 tablespoons olive oil
- 4 teaspoons fresh thyme, washed and dried, finely chopped
- 2 teaspoon fresh oregano, washed and dried, finely chopped
- 1 teaspoon granulated sugar
- salt and freshly ground black pepper
Instructions
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Cut the root end off each of the garlic cloves, and then peel them.
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Lay each clove on its flattest side, and then use a very sharp knife to thinly cut them into approximately ⅛-inch thick slices.
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Preheat a stove-top grill.
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In a small bowl, toss the garlic slices with the oil, herbs and sugar. Then spread them out evenly on a large plate, and sprinkle both sides with salt and pepper.
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Place the garlic slices on the grill once it’s very hot. You should hear a sizzling sound — if you don’t, it’s not hot enough yet. Wait for the sizzle! Grill just long enough to mark the bottom of the slices, about 2 minutes. (Don’t let them get too dark or they’ll be bitter.) Carefully flip them over and grill the other side for about 2 more minutes — again, just to mark them.
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Remove the garlic from the grill and let it cool to room temperature. (Store in a tightly sealed container for up to 4 days until you’re ready to use.)
Nutrition
