{Homemade Minced Garlic}

Elephant garlic is ginormous (thus the name, I suppose).  It’s one of those fun foods we discover through our co-op.  Organic and grown in Texas we were thrilled to find out we’d be getting garlic in our next share.  But that was 2 months ago…

Turns out Pete and I were kind of at a loss of what to do after receiving three of these bad boys.

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Garlic lasts forever, yes, but when one clove is the size below you could succeed in keeping a town of vampires at bay and put garlic in every dish for a year.

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All were exciting options but not particularly practical.  But this {Google’d} solution happens to keep grocery bills down, garlic out of the trash can and excuses to buy cute jars!

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We “minced” the garlic using our handy-dandy food processor.  (Tip: Use the “Pulse” setting, don’t use “On.”)

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Put the minced garlic in my cute new mason jar!  (Check out all those delicious garlicky juices on top).

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And then filled the empty spaces with olive oil.

yays: Super easy, makes your house smell like garlic and you have minced garlic that should last several months.
nays: I would opt for less “mincing” next time.  It’s easy to over do it, and it seems like parts of the garlic came out more like a paste than “minced.”  (Luckily, it’s still totally usable and has been a delicious addition to our meals!)

Get garlicky, friends!
{Devin}


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