Or, marinated garlic, which is what I've been making this afternoon. There it is, it's got to wait in the fridge for a couple of weeks before I can have a taster. The authentic french version is apparently delicious...
I used three fresh garlic bulbs, which didn't go as far as you may think - these are only very little jars.
I added salt, one of the jars has this Smoked Cornish salt, and red wine vinegar.
I also picked for my dinner this evening: our first beetroot of the year, this one is in surpisingly good condition; fennel; first carrots of the year - these are thinnings so they're only little; a courgette that's getting a bit too big. I'm roasting the veggies (although I haven't got any garlic left at home - duh!). I'll shallow fry the courgette so it's a bit of a different texture, I'm removing some of the water from it first, using salt.
And raspberries for pud.
Carrots look pretty good for thinnings and everything else lovely. Hope you had a tasty meal.
ReplyDeleteThey were super-sweet and the lengthways-cut courgette, fried with no oil (is that frying?) was delicious!
DeleteThat courgette looks just like ours!
ReplyDeleteIt's a Defender
DeleteLooking tasty. What will you do with the picked garlic?
ReplyDeleteProbably add it to salad and cold tapas dishes
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