Elephant garlic is that huge onion size garlic that you may have seen next to the regular garlic in your grocery store or farmers market. It’s actually not really a garlic but belongs to the onion family. I often use it in recipes that call for a mild garlic flavor or salads. It has a sweeter, more subtle flavor that goes great with fresh spring veggies. Try this original recipe I created for this delicious gem of a herb.
- 8 oz lb fresh snow peas, ends trimmed off
- 2 green zucchinis, cut into bite size pieces
- 1 small broccoli head, cut into bite size pieces
- 3 cloves of Elephant garlic, cut in thin slices
- 2tbs light olive oil
- 1 tsp each of mustard, fennel, and cumin seeds
- 1/2 tsp fresh cracked black pepper
- Salt to taste
- Half lemon
Heat oil in a heavy bottom pan. Add all the seeds and toast for just 30 seconds.
Add all the veggies, garlic, pepper and salt.
Stir fry on high heat for 10 minutes.
Enjoy warm on a bed of mix organic greens!
Sprinkle with fresh lemon juice