Black Garlic Stock
Black garlic is an aged garlic with a mellow flavor similar to roasted garlic. It has a sweet and complex flavor. Use this stock to cook black rice, beans, braises or hearty soups to add sweetness and unique flavor. Black garlic has twice the anti-bacterial, anti-inflammatory, immunity boosting, and anti-inflammatory ingredients when compared to fresh garlic.
Prep time:20 minutes
Cooking time: 2 hours
Serves 4
Ingredients
3 heads black garlic, cloves separated and peeled
1 parsnip coarsely chopped
1 medium yellow onion, large dice
1 small fennel bulb, top and core removed, rough chopped
2 leeks, stem and green tops removed, washed, rough chopped
2 tablespoon California olive oil
6 parsley sprigs, washed
2 bay leaves
4 thyme sprigs, washed
1 Tbsp whole black peppercorns
1 tablespoon soy sauce
1 1/2 Tbsp kosher salt
Water to cover
Directions
Preheat oven to 400F.
In a large bowl, toss the onions, parsnips, leeks, and fennel with the olive oil.
Spread the vegetables in a single layer on a sheet pan.
Roast for 45 minutes, stirring occasionally, until they start to brown and caramelize
Add all ingredients except peeled black garlic cloves to a large stock pot. Place on medium-high heat until mixture comes to a boil.
Reduce to a simmer and cook 45 minutes.
Using a fork, mash the black garlic cloves into a paste.
Add the black garlic to the stock and simmer 10 minutes
When stock is done simmering, strain and discard solids.
Check seasoning with salt.
Use or cool and reserve for future use.
Make it your own
Skip the roasting, steps 2-5
No Black garlic, used 4 heads of roasted garlic