Black Garlic Aioli with Root Chips

The process of making black garlic is incredibly simple, especially if you use a slow cooker. Ten days to three weeks in a slow cooker (and a lot of patience) is all it takes. Over time, as the enzmes in the garlic break down and the white cloves turn black, the bold, sharp flavour transforms into something sweet and syrupy, not unlike balsamic vinegar. Long-revered in Asian countries for its versatility, carmelized sugars and twice as many antioxidants as fresh garlic, black garlic is gaining popularity with professional and home cooks in North America.

But a love of garlic is a must as your house fills with the smell of the slowly carmelizing bulbs. Perhaps that's why producers that transform larger volumes of garlic into the lucious black bulbs, do it in a separate humidity-controlled space at approximately 130F for 30 to 60 days. If black garlic powder is the goal, the garlic needs to bake for another six to eight months.

Black garlic

5 bulbs of garlic
Tinfoil
Slow cooker

Set slow cooker to warm, not low. Remove any dirt from garlic bulbs and wrap each bulb in tinfoil. Leave garlic in slow cooker for 10 days.

After 10 days, unwrap and cut into one bulb to check on its progress. The cloves should be black or dark brown and have a mushy, sticky consistency. If cloves are still light in colour, leave in for additional day and check again.

Once the garlic is dark with a fig-like texture, it's ready. Remove each bulb from the slow cooker and unwrap. Transfer the bulbs into a paper bag and place that bag inside a plastic Ziplock bag or sealed container. Place in fridge for up to six months.

Black Garlic Aioli

1 large egg (use the whole egg for a no-waste aioli or with the yolk only for a thicker, traditional aioli, freezing the whites to be used later)
1 cup oil — canola, olive or any combination
2 teaspoons lemon juice
2 teaspoons Dijon mustard (optional)
2 to 3 cloves of black garlic, crushed
Pinch of salt

In a mixing bowl add the egg, salt, garlic, Dijon mustard and lemon juice. Using a whisk, blend the ingredients together until smooth. While continuing to whisk, slowly pour the oil into the other ingredients until completely emulsified.

Store in a tightly sealed container in the refrigerator for a week.

Root Vegetable Chips

Carrots, beets, parsnips, sweet potatoes
Canola oil
Salt and pepper
Fresh rosemary, thyme, parsley and chili flakes, optional

Preheat the oven to 300F.

Choose your favourite root vegetables and give them a wash to remove any dirt. If doing several different vegetables, process each one separately as moisture and starch levels can vary cooking times.

Using a peeler or mandolin, slice the vegetables into thin ribbons. Place the ribbons of vegetables into a mixing bowl drizzle with oil, sprinkle with salt and pepper and toss well to coat. Experiment by adding your favourite chopped herbs and spices.

Line a baking sheet with parchment paper or a non-stick liner. Lay the vegetables onto the baking sheet in a single layer and spread apart so they're not touching.

Bake for 20 to 30 minutes until crisp and edges have browned slightly. Remove from oven to cool, before serving with black garlic aioli.