Golden sautéed garlic does so much more for a dish than raw garlic can. But there are times when I simply don’t have the time or patience to sauté a clove or two for a dish, especially if the rest of the ingredients just need assembling rather than cooking. My solution: get organised on the weekend and batch cook your garlic, then freeze it in cubes for whenever garlic is needed – tossed through pasta, added to salad dressings, spread on toast or homemade pizza bases, melted onto steamed corn and other steamed vegetables, or stirred through mashed potato, or any soup or sauce.
Makes 10 Cubes
+ gluten free
+ vegetarian
+ vegan
+ quick fix
+ freezing
Ingredients
Olive oil
Method
This recipe can be found on page 248 of our much-loved cookbook for Thermomix machines; Everyday Thermo Cooking. If you don't already have this one in your collection, you can check it out here...
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