Whole braised garlic (Ail braisé) from Sundays at Moosewood Restaurant: Ethnic and Regional Recipes from the Cooks at the Legendary Restaurant (page 541) by Moosewood Collective

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Notes about this recipe

  • Rutabaga on November 26, 2014

    This was the first recipe I used to roast garlic, and the low heat really helps the cloves caramelize into golden, buttery goodness. However, I find it takes longer than the recipe suggests by 15 to 30 minutes. You could decrease the cooking time by increasing the over temperature to 325. Also, the type of dish you use (I use Pyrex) may affect the braising time.

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