Quick & Easy Garlic Prep!

Servings

Variable

Ready In:

15 min

Good For:

Kitchen Hack

About this Recipe

By: Morgana Jane

Garlic, the Queen of my kitchen. There is likely no other single ingredient that I use more in my cooking – however, peeling and chopping garlic for every meal is a time consuming pain in the butt! Here’s my quick and easy hack:

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Ingredients

2 Lg Bulbs Garlic
1/3 Cup Olive Oil
Small Food Processor

Sure, you can buy prepared minced garlic, but, it can be costly and you want to be very wary of the ingredients in the jar. I use fresh, organic garlic – the large bulbs with the purply paper skin (easier to work with AND great flavor!) and organic Extra Virgin Olive Oil – That’s it! Always fresh and ready to go!

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Nutrition

Garlic is Queen of my kitchen for good reason – and it’s not just the great flavor it lends to my cooking! Garlic is a great source for Manganese, Vitamin B6, and Vitamin C. It’s also antimicrobial, and a fantastic natural anitbiotic!

Step by Step Instructions

Step 1 – Peel

Break each bulb and peel the loose papery skin from each clove. This only takes a few minutes – don’t worry about the skin that sticks! We’ll deal with that in a moment.

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Step 2 – Trim

Trim off the little belly button from each clove (where they were attached to the bulb). You don’t want them in your garlic paste – or maybe you do, and if that’s the case, go ahead and toss them in the mix!

Step 3 – Squish!

Squish each bulb between a cutting board and the flat edge of a knife with a wide blade to loosen the remaining skin (go easy here – make sure the knife does not slip and slice your hand!). Once squished, the skin peels off with great ease.

Step 4 – Save the Cuttings!

Save the garlic skins and belly buttons to your veggie cuttings bag in the freezer – they will make an awesome addition to your next batch of soup stock!

Step 5 – Mince!

Place all the peeled cloves into a small food processor and pulse until a fine mince is achieved. Add 1/3 Cup Olive Oil and pulse until combined.

Step 4 – Put a Lid on It!

Remove minced garlic to a small jar with a tight fitting lid and pop it into the fridge. There you have it – you’re good to go for fresh garlic all week!

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