I like to call garlic confit the vegan foie gras, it’s smooth and buttery, and it’s a perfect addition to basically every meal. From mashed potatoes, pasta Aglio e olio, and any sort of dip,
What does confit mean?
It’s a traditional French cooking method, and originally referred to anything preserved by slowly cooking it in any liquid; fruits, for example, would be confited in sugar syrup. Nowadays, however, it tends to refer to food that’s been slow-cooked in fat and not necessarily aged or stored.
Duck confit is a perfect example of something cooked with the confit method that everybody knows.
How to make garlic confit
This recipe is so easy to put together and so full of flavor, now let’s see how to make it
- Using a small knife trim the ends of the garlic cloves and peel them. To peel them quickly, check out this video from the Legendary Chef John.
- Grab a pot large enough to fit all the ingredients(be sure it’s oven-safe), pour 2 cups of olive oil, garlic cloves, and aromatic herbs as desired.
- Cover with aluminum foil and place in the pre-heated oven at 190°, cook for 2 hours or until they are tender and caramelized. Pierce the cloves with a sharp knife to check their doneness, they should meet little to no resistance once they are finished cooking.
- Remove from the oven and place in a mason jar, cover with lid. Once cooled, place in a refrigerator for up to a week.
How to use garlic confit
The possibilities are pretty much infinite with garlic confit.
Bread and pasta: You can crush the cloves and spread them on top of sourdough bread or focaccia or use it to make a delicious Spaghetti aglio e olio.
Meat: Is also great for marinating steak or chicken wings or to put on top of your burger just right after grilling.
Vegetables: You can use the remaining infused garlic oil to drizzle on top of your soup like my strawberries gazpacho,to roast some brussels sprouts, or make a vinaigrette for your salad.
Dip: Tzatziki, hummus, and baba ganoush are already full of flavor but try to add some garlic confit to it and you’ll be in heaven.
How to store garlic confit
Garlic is one of those ingredients at risk of botulism, so always be sure to store the garlic confit and its oil in the refrigerator to avoid it.
You can keep the garlic confit safely in the coldest part of the refrigerator for up to 2 weeks. In the alternative, you can also freeze them in an ice cube tray and use them whenever you need them, just keep in mind that the oil never freezes completely so be sure to put the ice tray on top of another tray to avoid spilling. (foto)
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Garlic confit
Ingredients
- 4 heads of garlic
- 2 cups extra virgin olive oil
- 2 sprig rosemary
Instructions
- Using a small knife trim the ends of the garlic cloves and peel them. To peel them quickly, check out this video from the Legendary Chef John.
- Grab pot large enough to fit all the ingredients(be sure it's oven-safe), pour 2 cups of olive oil, garlic cloves, and aromatic herbs as desired.
- Cover with aluminum foil and place in the pre-heated oven at 190°, cook for 2 hours or until they are tender and caramelized. Pierce the cloves with a sharp knife to check their doneness, they should meet little to no resistance once they are finished cooking.
- Remove from the oven and place in a mason jar, cover with lid. Once cooled, place in a refrigerator for up to a week.