Garlic Confit is a hidden treasure of the culinary world. A gentle, slow cooking process transforms the humble garlic into something magical. This simple delicacy is perfect for those occasions when you want to jazz up your dishes. The garlic cloves become tender, slightly sweet and incredibly flavorful. You’ll find yourself popping these soft, aromatic jewels into everything from bowls of pasta to mashed potatoes.
Super easy to whip up, Garlic Confit could be your next secret weapon in the kitchen. You just might fall madly in love with its ability to elevate even the most mundane dishes to new heights. So let’s get straight into the nitty-gritty of making this delight.
- Prep Time: 10 minutes
- Cook Time: 2 hours
- Total Time: 2 hours 10 minutes
- Servings: 16
- Yield: 1 cup
Get your aprons on, folks. We’re about to make some Garlic Confit magic!
Ingredients & Equipment You’ll Need
- 2 heads of garlic, peeled
- 1 cup of olive oil
- 1 sprig of fresh thyme
You’ll need a medium-sized saucepan and an airtight container for storing.
The olive oil is crucial, it’s not just a cooking medium, it also acts as a preservative. The thyme, though seemingly insignificant, imparts a subtle earthy note to the confit. You can replace it with rosemary or just omit it.
How To Make Garlic Confit
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First, take your peeled garlic cloves and place them in your saucepan. Pour enough olive oil into the pan to fully submerge the garlic. Add the thyme sprig.
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Place your pan on low heat. You’re not trying to fry the garlic here, you just want it to confit. It should gently bubble for the duration of the cooking time. Cooking at a higher temperature can brown the garlic and impart a bitter taste.
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Let the garlic cook for about 2 hours. It should be very tender when pierced with a knife but not browned. Allow the oil and garlic to cool. Remove the thyme sprig.
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Store your garlic confit, along with the oil, in an airtight container. The oil is infused with garlic flavor and is just as much of a treasure as the garlic itself. Use it in recipes or as a finishing oil.
Tips For The Best Results
- Avoid using high heat.
- Feel free to experiment with other herbs.
Storage Tips
- Keep the confit in the refrigerator for up to 2 weeks.
- Freeze the confit for longer storage.
Frequently Asked Questions
Q: Can I use a different type of oil?
A: Yes, you can substitute olive oil with any other neutral oil like canola or vegetable oil.
Q: Can I add more herbs to the confit?
A: Sure! Feel free to experiment with different herb combinations to suit your taste.
Q: Can I use the oil in the confit for other recipes?
A: Absolutely! The oil has been infused with garlic and can be used in stir-frying, pasta sauces, and even salad dressings!
Q: What other ways can I use Garlic Confit?
A: Garlic confit is super versatile. Use it in mashed potatoes, pasta, risottos or spreads on bruschetta.
Q: Can I freeze Garlic Confit?
A: Yes, you can freeze garlic confit for up to 3 months. Ensure it’s in an airtight container or freezer bag.
Nutritional Facts of Garlic Confit
Garlic Confit is a low-carb and gluten-free food item. Each serving contains approximately 121 calories, with 13.5g of fat, 0.6g of protein, and 1.8g of carbs.
The verdict on Garlic Confit is unanimous���it���s fantastic! It’s a versatile culinary darling that���ll jazz up your dishes with minimal effort. Try serving it smeared on a nice crusty bread, mixed into mashed potatoes, or tossed into a bowl of pasta. It’s a game-changer, folks. Enjoy!
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