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Some like it large: cooking with elephant garlic

Posted by Katelyn Willoughby / garlicshaker.com on


The heads of elephant garlic look like they are on steroids: in fact, a single clove can be larger than an entire head of regular-sized garlic. Many are drawn to elephant garlic for its sheer size. Some also find the elephant variety to be easier grow, peel, and cook with. But these plump bulbs are hiding something very important: they’re not really garlic at all!

Elephant garlic, known scientifically as allium ampeloprasum, is more closely related to the leek than to the normal stinking rose. Obviously the most recognizable distinction is its massive size: there have been cases when a single bulb weighs over a pound! Bulbs are big – but do they pack the same kind of flavor? Sadly, the answer is “no.” In terms of strength, many compare elephant garlic as being to garlic what leeks are to onions. The flavor is much more subdued and can be on the sweet side. Garlic lovers have also described it as "garlic for people who don't like garlic.”

While some aficionados might be disappointed by how mild elephant garlic tastes, others insist it is a better choice when it comes to cooking and prepping. Its milder taste can make it more palatable in raw form than its smaller counterpart. Elephant garlic is great in an assortment of foods, and can be added to dishes at the last minute for a garlicky note. You can use elephant garlic like you would use true garlic varieties, with the knowledge that it will have less pungency. Crushing, chopping, pressing or pureeing elephant garlic releases more of its essential oils and provides a more assertive flavor than slicing or leaving it whole.

Here are the recipes...

Roasted Elephant Garlic

One of the best ways to enjoy Elephant Garlic in our opinion. Just roast it! It’s so delicious you will smile BIG TIME!

Ingredients:

1 bulb elephant garlic

Olive Oil

Salt & Pepper

Preheat the oven to a low/medium setting.

Steps:

1.Chop your elephant garlic bulb in half horizontally.

2.Drizzle the exposed cloves with olive oil and sprinkle with salt and pepper.

3.Put the bulb back together, loosely enclose in foil and place in the preheated oven. Depending on the size of the bulb it will take between 40 minutes and 1 hour to roast.

4.Turn down the oven to the lowest setting and leave for an extra 30 minutes to get a more caramelized flavor.

5.Once roasted it can be simply spread on bread, served as a side to barbecued or roasted meats or added to sauces and soups.

But wait there's another one...

Yummy Herb Grilled Elephant Garlic

Ingredients:

1 head elephant garlic

1½ tablespoons olive oil

2 teaspoons finely chopped, fresh thyme

1 teaspoon finely chopped, fresh oregano

½ teaspoon granulated sugar

Sea salt and freshly ground black pepper

Prep time: 10 minutes

Cook time: 5 minutes

Qty: About ½ cup

  1. Cut the root end off each of the garlic cloves, and then peel them.
  2. Lay each clove on its flattest side, and then use a very sharp knife to thinly cut them into approximately ⅛-inch thick slices.
  3. Preheat a stovetop grill.
  4. 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.
  5. 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.
  6. Grill until just long enough to mark the bottom of the slices, about 2 minutes. If they get dark they will turn bitter!
  7. Carefully flip them over and grill the other side for about 2 more minutes, again just to mark them.
  8. Remove the garlic from the grill and let it cool to room temperature.
  9. Store in a tightly sealed container for up to 4 days until you're ready to use. Yum! 

Because elephant garlic cloves are so large, they can be more versatile to cook with than regular garlic. Their substantial sizes make them ideal for grilling, and are a super tasty, unique garnish or condiment for many dishes. If you’re in the mood for a more mild flavor, below is an easy and scrumptious grilled elephant garlic recipe. Bon appetit!

If you want to make elephant garlic using fresh garlic (yummy!) then you will want to peel the garlic skins off fast! Use the GarlicShaker which optimizes the principal of shaking garlic skin off. It is the "Fastest and Easiest Way to Peel Garlic!" it will help you peel cloves in 10, 20, 30 seconds! This garlic peeling hack is the easiest way to peel garlic by far. Watch the video below are Get Yours today!

Yummy Herb Grilled Elephant Garlic

Ingredients:

1 head elephant garlic

1½ tablespoons olive oil

2 teaspoons finely chopped, fresh thyme

1 teaspoon finely chopped, fresh oregano

½ teaspoon granulated sugar

Sea salt and freshly ground black pepper

Prep time: 10 minutes

Cook time: 5 minutes

Qty: About ½ cup

  1. Cut the root end off each of the garlic cloves, and then peel them.
  2. Lay each clove on its flattest side, and then use a very sharp knife to thinly cut them into approximately ⅛-inch thick slices.
  3. Preheat a stovetop grill.
  4. 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.
  5. 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.
  6. Grill until just long enough to mark the bottom of the slices, about 2 minutes. If they get dark they will turn bitter!
  7. Carefully flip them over and grill the other side for about 2 more minutes, again just to mark them.
  8. Remove the garlic from the grill and let it cool to room temperature.
  9. Store in a tightly sealed container for up to 4 days until you're ready to use. Yum!

We hope you enjoy large peeled elephant garlic in your food! To get the skin off you will need to use a fast and easy  kitchen garlic peeler.

  • Elephant Garlic
  • Elephant
  • Garlic
  • Cooking
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