Recipe courtesy of Curtis Aikens
Garlic and Fennel Infused Oil
- Yield: 1 cup oil
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 2 servings
- Calories
- 995
- Total Fat
- 108
- Saturated Fat
- 15
- Carbohydrates
- 10
- Dietary Fiber
- 4
- Sugar
- 5
- Protein
- 2
- Cholesterol
- 0
- Sodium
- 64
- Total: 1 hr
- Cook: 1 hr
Ingredients
2 cloves garlic, peeled and smashed
1 bulb fennel, tops and bruised outer leaves removed, cored and chopped
1 cup olive oil
Directions
- Combine garlic, fennel and oil in a heavy saucepan. Bring mixture to a boil and then reduce to a simmer. Simmer until fennel and garlic are very tender, 45 minutes to an hour. Remove from heat and allow the mixture to come to room temperature. Strain oil, pressing on solids, into a clean bottle and refrigerate.
- Remove tender garlic and fennel from strainer. Mash mixture and season with salt and pepper. Use as spread for crostini or crackers