Garlic Confit (two ways)

Before we begin:

[TIP]

A time-saving trick is to buy pre-peeled cloves if you can find them. I’ve also heard that shaking the loose cloves in a mason jar will break apart the peels but I’ve yet to try it!

Also, you can save your EVOO here and use regular olive oil (or any neutral oil).

I like to add whole sprigs of fresh rosemary and thyme, I’ve also had success using dried sprigs (make sure to fully submerge so they don’t burn, or remove during cooking if needed).

😋HOW TO USE: Enjoy your garlic confit spread on bread, added to pasta, mixed into mashed potatoes, or as a flavor booster in sauces and dressings!

Two methods:

☝️Making garlic confit on the stove is simple and results in tender, flavorful garlic that can be used in a variety of dishes. Here’s how:

🗒️Ingredients:

2-3 cups of peeled garlic cloves (about 2-3 heads)

2-3 cups of olive oil (enough to fully submerge the garlic)

Optional: fresh herbs (like thyme, rosemary, or bay leaves)

Instructions:

1. Prepare the Garlic: Peel the garlic cloves and ensure they’re clean and dry. If using fresh herbs, wash and dry them thoroughly.

2. Set Up the Pot:

Use a small, heavy-bottomed saucepan or pot.

Place the garlic cloves in the pot and pour in enough olive oil to fully submerge them.

3. Add Herbs (Optional): Add a sprig or two of fresh herbs for extra flavor.

4. Cook Slowly:

Heat the pot over low heat. The goal is to cook the garlic gently without frying it.

Keep the oil temperature around 200°F (93°C). If you don’t have a thermometer, watch for small, gentle bubbles—avoid boiling.

5. Simmer Until Tender:

Let the garlic cook for 30-40 minutes, stirring occasionally.

The cloves are done when they are golden, tender, and easily pierced with a fork.

6. Cool and Store:

Remove the pot from heat and let it cool to room temperature.

Transfer the garlic and oil to a clean, airtight jar or container.

7. Refrigerate:

Store in the refrigerator for up to 2 weeks. The oil may solidify in the fridge; this is normal and won’t affect the flavor.

‼️**IMPORTANT:**

Always keep the garlic submerged in oil while cooking to prevent burning.

Never leave garlic confit at room temperature to avoid the risk of botulism. Always refrigerate and consume within two weeks.

- - - -

✌️Making garlic confit in the oven is a hands-off and easy method. Here’s how to do it:

🗒️Ingredients:

2-3 cups of peeled garlic cloves (about 2-3 heads)

2-3 cups of olive oil (enough to cover the garlic)

Optional: Fresh herbs (like thyme, rosemary, or bay leaves)

Instructions:

1. Preheat the Oven:

Set your oven to 250°F (120°C). This low temperature ensures the garlic cooks gently.

2. Prepare the Garlic:

Peel the garlic cloves and place them in an oven-safe dish, such as a small baking dish or ramekin.

3. Add Oil and Herbs:

Pour enough olive oil over the garlic to fully submerge it. Add fresh herbs if you’d like for added flavor.

4. Bake:

Cover the dish tightly with aluminum foil or a lid to prevent the oil from evaporating.

Place the dish in the oven and bake for 2-3 hours, or until the garlic is golden, soft, and tender.

5. Cool and Store:

Allow the garlic and oil to cool completely before transferring them to a clean, airtight jar or container. Ensure the garlic is fully submerged in oil.

6. Refrigerate:

Store in the refrigerator for up to 2 weeks.

‼️**IMPORTANT:**

Like with stovetop garlic confit, always refrigerate to avoid the risk of botulism. The oil may solidify in the fridge but will return to liquid at room temperature.

#garlic #garlic🧄 #garlic mashed potatoes #garlicconfit #chef