What is an Elephant Garlic?
- Elephant garlic is botanically classified as a leek and has a milder flavor than traditional garlic. The name Elephant Garlic refers to the large size it reaches during growth.
How to Eat
- Remove outer skin and slice, dice or mince garlic into sautés, sauces or any dish you wish to add garlic to.Roasting directions: Arrange bulbs on a greased baking pan. Bake at 325 degrees for 1 hour or until cloves are very soft; cool. Loosen skin on one end of cloves and squeeze contents onto baked potatoes, vegetables, hot bread or broiled poultry.
- High in fiber, vitamin C and calcium. It also has anti-inflammatory, diuretic and laxative properties.
How to Choose
- Choose plump, firm cloves with unbroken sheaths.
How to Store
- Store unrefrigerated in a cool, dry place up to 4 weeks.
When are they in season?
- The U.S.A. elephant garlic is available October through May, and the Chile elephant garlic is available March through July.
Where are they grown?
- Product of U.S.A. and Chile
Ratoutille Ingredients: 2 tablespoons olive oil or cooking oil 2 small Frieda’s® Elephant Garlic Cloves, minced 1 medium onion, halved, thinly sliced, and separated into rings 1 medium eggplant, peeled and cut into 1-in. cubes 1 28-ounce can stewed tomatoes … Continue reading
SoyTaco™ Mexican Lasagna Ingredients: 1 onion, chopped 1 clove Frieda’s Elephant Garlic or 3 cloves garlic, chopped 2 packages Frieda’s SoyTaco™ 2 14 ounce cans sliced tomatoes 1 1/2 cups prepared red chile sauce Olive oil spray 1/2 to 1 … Continue reading
Mediterranean Coast Potato Salad Ingredients: 1 1/2 -pounds Princesse La Ratte Potatoes, peeled if desired, and cut into 1-inch pieces 2 tablespoons olive or vegetable oil 1 teaspoon Frieda’s Dried Basil, crushed 1/2 teaspoon Frieda’s Dried Rosemary, crushed 1 clove … Continue reading
SoyTaco™ Stuffed Peppers Ingredients: 1 medium onion, chopped 1 clove Frieda’s Elephant Garlic or 3 cloves garlic, chopped 1 12 ounce package Frieda’s SoyTaco™ 1 tablespoon canola or vegetable oil 1 cup cooked rice 1 cup tomato sauce 1/4 cup … Continue reading
Oven Roasted Princesse™ Potatoes Ingredients: 1 1/2 -pound package Princesse™ La Ratte Potatoes, scrubbed 2 tablespoons olive oil 1/2 teaspoon Kosher or coarse salt 1/8 teaspoon pepper Add as desired: 1 clove Frieda’s Elephant Garlic, minced; 1/2 tsp. any of … Continue reading
Garlic Shrimp and Mushroom Filling Ingredients: 1 .5-ounce package Frieda’s Dried Shiitake Mushrooms, rehydrated according to package directions, and chopped 1 cup cooked shrimp, finely chopped 1/2 cup chopped fresh brown mushrooms 1 green onion, minced 1 clove Frieda’s Fresh … Continue reading
Habanero Bean Dip Ingredients: 1 11-ounce package Blackeyed Peas or black beans, cooked and drained 1/3 cup Frieda’s Marinated Dried Tomatoes, drained and chopped 1/3 cup red or green bell pepper, chopped 1/4 cup red onion, minced 1/2 to 1 … Continue reading
Garlic Spinach Souffle Ingredients: 1 tablespoon softened butter or margarine 1 tablespoon grated parmesan cheese ½ cup butter or margarine 1 clove Frieda’s Elephant Garlic, minced 1 cup flour 1 ½ cups milk ½ teaspoon ground red pepper ½ teaspoon … Continue reading
Beer-Baked Black Bean Cassoulet Ingredients: 1/4 pound bacon 1 cup slivered brown onion 1 clove Elephant Garlic, minced, or 3 cloves regular garlic, minced 2 11-ounce packages black beans 1/2 cup Frieda’s Marinated Dried Tomatoes, drained and slivered 1 12-ounce … Continue reading
Tomato and Pine Nut Fried Ravioli Ingredients 1 cup Frieda’s Marinated Dried Tomatoes, drained (reserve 1 tablespoon oil) 1/2 cup fresh parsley sprigs 1/3 cup Pine Nuts 3 tablespoons grated parmesan cheese 2 tablespoons Fresh Basil, torn, or 2 teaspoons … Continue reading
Elephant Garlic Foccacia Bread Ingredients: 1 8-ounce can refrigerated pizza dough 3 tablespoons light olive oil or vegetable oil 2 cloves Frieda’s Elephant Garlic, peeled and sliced into very thin julienne sticks 2 tablespoons Frieda’s Fresh Chives, chopped 2 tablespoons … Continue reading
Shrimp and Pineapple Scampi Ingredients: 2 tablespoons olive or cooking oil 2 tablespoons butter 3 green onions, sliced 1 clove Frieda’s Elephant Garlic, peeled and minced, or 3 to 4 cloves regular garlic 1 3-ounce package Dried Pineapple Chunks 1 … Continue reading
Tamarillo Ratatouille Ingredients: 11/2 cups chicken broth 1 small eggplant, peeled and diced (5- 6 cups) 4 Frieda’s Tamarillos, any variety, peeled and diced 1 1/2 cups sliced mushrooms 1 red, yellow or orange bell pepper, chopped 1 clove Frieda’s … Continue reading
Dried Tomato Vegetable Risotto Ingredients: 3-1/2 cups low-sodium chicken broth 3-ounce Frieda’s Sun-Dried Yellow or Red Tomatoes 2 cups vegetables, diced (such as green or Purple Asparagus, Baby Colored Carrots, zucchini, red or green bell peppers, or mushrooms) 1 clove … Continue reading
Stir Fried Eggplant Tomatoes and Shallots Ingredients: 3 tablespoons olive oil or cooking oil 3 Frieda’s Japanese Eggplant (or 2 ½ to 3 cups other eggplant), peeled if desired, and thinly sliced 3-4 Frieda’s Shallots, peeled and chopped 2 cloves … Continue reading
Twisted Quesadillas No, you don’t twist these quesadillas. But they have so many kinds of chiles that you have to be a little twisted to try them. Fresnos, caribes, and jalapeños each add their own flavor creating a mouthful of … Continue reading
Potatoes with Shallot Saute Ingredients: 8 ounces Frieda’s Pearl Onions (Red, White, or Gold), peeled according to package directions, or 1 cup chopped brown onions 6 Frieda’s Shallots or 2 (3-oz. bags) peeled and thinly sliced 1 clove Frieda’s Elephant … Continue reading
Garlicky Artichoke Spread Ingredients: 2 Frieda’s Elephant Garlic Cloves, peeled and cut into quarters 1 14 ounce jar marinated artichoke hearts, drained 1/2 cup reduced-fat mayonnaise 3/4 cup shredded mozzarella, Monterey Jack, or Swiss cheese 1 tablespoon minced fresh parsley … Continue reading
Garlic Potatoes Au Gratin Ingredients: 2 tablespoons butter 1-2 cloves Frieda’s Elephant Garlic, peeled and thinly sliced (1/8 –inch thick) 1 cup finely chopped yellow onion 1-1/2 pounds small white potatoes (such as Klamath Pearls), thinly sliced (1/4 –inch thick) … Continue reading
Garlicky Potatoes Mediterranean Ingredients: 12 ounces Frieda’s Fingerling Potatoes, cut into 1 ½-inch pieces 1 small eggplant, peeled and cut into 3 x ½-inch sticks 2 bell peppers, any color cut into 1-inch squares 1 cup sliced red onion 2 … Continue reading
Cuban Black Bean Dip Ingredients: 1 11-ounce package black beans, cooked according to package directions and cooled 1/3 cup chopped tomato 1/3 cup chopped red or green bell pepper 1/4 cup minced red onion 1 clove Elephant Garlic, peeled and … Continue reading
Roasted Elephant Garlic Ingredients: Whole heads of Frieda’s Elephant Garlic, in skins Spray-on pan coating, or cooking oil Steps: Arrange whole heads of garlic, paper left on, in a greased shallow baking pan or roasting rack. Bake in a 325F … Continue reading
Elephant Garlic Mashed Potatoes Ingredients: 2 – 3 cloves Frieda’s Elephant Garlic, peeled and quartered 1/4 cup chicken broth 1/4 cup light cream or milk 4 large (2 pounds) Frieda’s Yukon Gold, or regular russet potatoes cooked, drained and peeled … Continue reading
Mexican Vegetable Sauté Ingredients: 2 tablespoons vegetable oil 1/2 cup chopped onions 1 to 2 Frieda’s Elephant Garlic Cloves, peeled, halved and thinly sliced 1 to 2 Frieda’s Fresh Chiles (such as Jalapeño, Serrano, or Fresno) seeded and cut into … Continue reading
Mushroom Spinach Potstickers Ingredients: 1 0.5 ounce package Frieda’s Stir-Fry Blend Dried Mushrooms (Shiitake, Oyster & Lobster variety) or any other variety, rehydrated according to package directions, drained and slivered 1/2 10-ounce package frozen chopped spinach, thawed, thoroughly drained 1 … Continue reading