Garlic Confit (a.k.a. How to roast your garlic and eat it too)
- 3 whole heads of garlic - peeled to cloves
- 2 cup Extra Virgin Olive Oil (evoo) or oil of choice with similar smoke point - see notes
- fresh aromatics such as thyme or rosemary (optional)
- Notes before starting: To confit means to slowly cook in oil and - traditionally - then store in oil. That's it! This means you can play with this recipe a LOT and still have a delicious outcome! Try different oils - grapeseed is my favorite because it doesn't overpower the garlic taste. Get fancy with aromatics - add in fresh sprigs of rosemary (it is best to use more hearty herbs - think twigs - than it is delicate herbs - with stems like parsley or chervil).
- Preheat oven to 325* F. Place peeled garlic cloves and oil in a baked dish or saucepan. I like to use a glass loaf so that I can watch the cloves change colors. The cloves should be completely submerged in oil, if not, add more.
- Cover the pan with aluminum foil or tight-fitting lid and bake until the cloves are golden and tender (can smoosh with a fork easily). This should take about 45 minutes to 1 hour.
- Once cloves are golden, remove from the oven, remove the lid and bask in the glory of amazing garlic oil as it cools. Use right away or store in an airtight container for up to two (2) weeks in the fridge.
- OPTIONAL: If using fresh herbs, add them in once the oil has cooled. Completely submerge them in the oil and store them together!
SLOW IT DOWN:
- This recipe is a little bit hotter and a little bit faster for the modern cook who says "Ain't nobody got time for that!" To to stick to the traditional method, drop the oven temp to 250* F and cook for about two hours.
Serving: 1g | Calories: 198kcal | Carbohydrates: 2g | Fat: 22g | Saturated Fat: 3g | Sodium: 1mg