We recently posted on how to peel garlic in a few nanoseconds but what if we had a recipe that didn’t even require that short effort? We do – the great and powerful Garlic Stock!
- 4 whole garlic bulbs, unpeeled, broken up, and cloves smashed with the side of a knife
- 1/2 teaspoon sea salt
- 9 cups water
- In a large pot over high heat, combine the garlic, salt, and water. Bring to a boil, reduce heat to medium-low, and simmer, uncovered, for about 1 hour.
- Strain the garlic cloves, pressing down on them to extract all their liquid and discard or (better yet) compost them.
Like veggie stock, this homemade broth adds a rich and worth-it flavor to any soup, scramble, stir-fry, salad dressing, or pot of cooked grains. Use or freeze within 5 days for the freshest flavor.
Adapted from Bryant Terry’s Vegan Soul Kitchen