I'm breaking my rules here a bit, in that I haven't actually tried this recipe yet, but I plan to, very soon. It's based on a medieval recipe, from the book "To The King's Taste", subtitled "Richard II's book of feasts and recipes adapted for modern cooking by Lorna J. Sass" and published by the Metropolitan Museum of Art back in 1975. At first glance, it seems like a lot of garlic, but remember that cooked garlic is much more subtle than raw. Garlic has many benefits to the body, including being an immune booster and reportedly lowering blood pressure.
Ingredients- 1 c water
- 6 bulbs/heads of garlic, broken into cloves and peeled
- 3 Tbsp butter
- 1/8 tsp saffron (this could get expensive!)
- a pinch of salt
- 1/4 tsp cinnamon
- a pinch of mace
- 1 Tbsp fresh-minced parsley to garnish
Instructions- Bring the water to a boil, and add everything else except the parsley.
- Cover and cook over medium heat about 7 minutes, until the garlic is easily pierced with a fork.
- Drain, garnish, and serve.
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