Tuesday, January 26, 2016

Roasted Elephant Garlic Butter

 Elephant garlic, with its quasi hippie roots is still around at the green grocers and we often pass it by.  But let’s re-engage.  Actually more closely related to the leek, its flavor is more gentle than regular garlic & its texture is nice and creamy.  Here’s an Avanti creation of a very simple butter spread that you can make w/ one head of elephant garlic, keep in the fridge and use to flavor up all sorts of dishes real quick when time is tight, but foodie flavor cannot be compromised.

Prep Method
Elephant garlic

Organic unsalted butter
¼ pound
Coconut oil



Black pepper

Port wine


Combine all in a covered oven proof dish and place into a 375 oven.  Roast covered for 1 hour.  Remove and cool covered.  Then mash with a fork.  I like mine a little bit chunky.  But use a potato masher or even the food processor if you’d like it extra smooth.  Transfer to a clean glass jar and keep in the fridge.  Use as a delicious flavoring spread for almost everything.  A couple of teaspoons or tablespoons added to couscous, eggs, soups, stews, tofu scramble, veggies & more gives you a rich flavorful dish without having to rummage through the fridge for lotsa flavor bits.  

 All done and complete w/ just on fork.  Look what we can make with the greatest of ease

 Whole roasted cauliflower.  325 oven, Spoon a couple of tablespoons elephant garlic butter into an oven proof bowl, whisk with about 2 cups broth, brewed green tea or water, add a splash of sherry (optional), top w/ a whole garlic.  Set time for 15 minute intervals.  Baste every 15 mins.  It's done when tender and golden brown.  30 to 45 mins
Saute favorite mushrooms w/ Elephant Garlic Butter and a splash of Madeira or wine.
Oven roast some golden beets and toss w/ Elephant Garlic butter, raw shallot & some citrus juice and vinegar to complete.  

Add a couple tablespoons of Elephant Garlic Butter to the water when cooking ancient grain couscous & bulgur [Kamut, Spelt, Faro, Quinoa, etc], brown rice, millet, etc.  Garnish w/ baby greens and toasted almonds.  We've gussied it up w/ a little blood orange honey Dijon oil.  Gorgeously delicious.
A little creative prep and you'll dine like a foodie at every meal.  When it comes to really good food, there's no place like home!

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Eat, Live & Party Well
Blog post by Chef Mark Cleveland

Avanti is the longstanding leader in organic, sustainable, local, flavorful cuisine in Orange County, CA.

Meaning 'forward' in Italian, Avanti Natural is a culinary philosophy that integrates the best of traditional European and Asian healthful eating with the latest nutritional information for optimum health.

At Avanti Natural, we believe that you don't have to sacrifice taste to eat healthy.  You can Eat Well & Live Well.  Follow us on social media to see what Avanti is up to now.  We are Whole Foods Experts.  Post photos of your versions of Avanti Natural recipes on our Facebook, Pinterest, Twitter, YouTube and Instagram pages.  Check our blog on the website for how to recipe blogs.  We’re excited to see and share your culinary creativity!




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