Last night I roasted a bunch of garlic for a bouilliabaisse. When I got done I squeezed all of the garlic out and had the skins left over. I thought, I hate to throw these away because there is still a lot of goodness left in here. I threw the skins into my shrimp stock that I was making. It gave it a wonderful flavor. So next time you roast garlic throw the skins and some salt into a small pot. Add some water and simmer for about 20 minutes on low and strain. You’ll have a delicious broth.
November 2, 2011 at 8:22 am
THAT is an excellent tip! I threw away 3 bulbs last night, wish I would have found you sooner. I will be doing this in the future. Just found your site, and I already love it. Thank you.
November 2, 2011 at 9:13 am
Thanks so much. Glad you found us and like our page. check us out on Facebook too.