Brandy garlic
Brandy-Garlic: A very easy way to put garlic and give each roast and stew the special whistle.
ingredients
- 25 garlic cloves
- 150 ml of brandy
preparation
- The garlic is peeled.
- The toes, or in French garlic, the whole tuber, is placed in a screw cap and doused with the brandy.
- After a rest period of about 5 weeks, everything is well pulled through and can now be used in the kitchen:
A teaspoon of brandy gives each gravy a very interesting note. Goes well with dark meat and game dishes.
A prerequisite for alcoholic recipes is always that children do not eat.
If the garlic turns green or bluish after inserting: No need to worry, this coloring is harmless to health and does not change the taste. If one removes the seedling, it may not discolor.
