Garlic Confit
Gluten-Free, Vegan
Rich in antioxidants, garlic confit is a delicious (and dare I say, luxurious) way to boost your immune system and showcase garlic's culinary versatility.
Pro-Tips
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You can prepare garlic confit using either a stovetop or oven method. The key is to keep the heat low to prevent frying the garlic.
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Incredible when spread on toasted sourdough bread or seed crackers, this also works well on top of your favorite roasted vegetables, salad or noodle.
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When stored, the olive oil will solidify slightly; bring it to room temperature to use, and it will re-liquefy.
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It will keep for up to 1 week in the refrigerator.
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You can freeze it for longer storage, just remember to thaw it in the refrigerator before using.
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Do not store it on the countertop due to the risk of bacterial growth.
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Makes ~ 2 cups (roughly 32 servings)
Ingredients
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2 cups (12 ounces) whole garlic cloves
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1 cup extra virgin olive oil
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1 teaspoon kosher salt
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1/4 teaspoons whole black peppercorns
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2 sprigs fresh thyme (optional)
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1 sprig fresh rosemary (optional)
Instructions
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. Preheat your oven to 250°F. Add peeled garlic, olive oil, salt, and peppercorns to a 8×8 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.
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 serve or store in an airtight container in the fridge. The fresh herbs can be served or stored with the confit.