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Garlic Confit

Garlic ConfitGarlic ConfitGarlic ConfitGarlic Confit

In this simple Garlic Confit recipe, whole garlic cloves are slowly cook in olive oil with herbs until they become soft, sweet, and spreadable. The infused oil is just as delicious—perfect for drizzling over roasted vegetables, swirling into pasta, or using in dressings.

Prep time: PT10M

Cook time: PT120M

Total time: PT130M

Rating

5 stars (1 reviews)

Keywords

Garlic, garlic confit, roasted garlic

Ingredients

Categories

Cuisine

Steps

  1. Prep the garlic. Use a paring knife to trim the stem end of each clove. Peel the garlic by placing the cloves, in batches, in a stainless steel prep bowl. Overturn a second bowl of the same or similar size on top and pinch the edges of the bowls together to make a capsule. Shake vigorously, pausing every ten shakes or so to remove peeled cloves. Repeat as necessary until all garlic is peeled.
  2. Get ready. Preheat your oven to 250°F. Add peeled garlic, olive oil, salt, and peppercorns to a 8x8 baking dish or loaf pan. If using, tuck the herbs down into the oil so they’re submerged. It’s ok if the garlic floats and the cloves are not completely submerged. Let cool completely, then store in an airtight container in the refrigerator.
  3. Confit the garlic. Bake the garlic, uncovered, for 2 hours. For the first hour, it will appear that little is happening, but in the second hour you’ll see the oil bubbling gently. It's ready once the garlic cloves are lightly browned and completely tender. Let cool completely, then store in an airtight container in the fridge.

Nutitrion

  1. Serving Size: 1 serving
  2. Calories: 72.5 kcal
  3. Carbohydrates: 2.9 g
  4. Protein: 0.5 g
  5. Fat: 6.8 g
  6. Saturated Fat: 0.9 g
  7. Sodium: 74.3 mg
  8. Sugar: 0.1 g
  9. Unsaturated Fat: 5.6 g

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