Garlic Confit
Garlic confit is the most delicious way to enjoy all the goodness of garlic. This slow roasted garlic soaks in oil while it turns buttery soft.
Servings: 16
Ingredients
- 30 Garlic cloves peeled
- 1 cup extra virgin olive oil
- 3 sprigs fresh herbs thyme, rosemary, bay
- ½ teaspoon black pepper
- ½ teaspoon salt
- ¼ teaspoon red pepper flakes
Instructions
- Preheat oven to 325°F.
- In a small oven safe baking dish, add garlic and add just enough olive oil to cover. Add herbs and spices.30 Garlic cloves, 1 cup extra virgin olive oil, 3 sprigs fresh herbs, ½ teaspoon black pepper, ½ teaspoon salt, ¼ teaspoon red pepper flakes
- Bake 45 minutes or until golden brown.
Notes
- Both the garlic oil and the garlic cloves are usable, and both need to be refrigerated for safety.
- Use a baking dish that has taller sides and a smaller diameter, which will result in needing less oil.
- Plan on around 1/3 cup of oil per head of garlic - but again, this often depends on the size of your baking dish.
- 30 garlic cloves is approximately 3 bulbs of garlic.
Storage Notes
Your garlic confit can rest at room temperature for up to two hours while it's cooling. Transfer to an airtight container and refrigerate immediately. Garlic confit can be stored in the refrigerator for up to two weeks. Freeze the garlic with the oil in an airtight container for up to 2-3 months. Garlic confit can also be pureed and then stored in ice cube trays to remove it as needed. Add the oil and garlic cloves directly into your pan or baking dish from frozen.Nutrition
Calories: 128kcal | Carbohydrates: 2g | Protein: 0.4g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 10g | Sodium: 75mg | Potassium: 25mg | Fiber: 0.2g | Sugar: 0.1g | Vitamin A: 26IU | Vitamin C: 2mg | Calcium: 11mg | Iron: 0.2mg