Garlic Confit Recipe
Garlic confit transforms sharp, raw garlic into soft, buttery cloves and a rich infused oil with just two ingredients and 10 minutes of prep time.
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Servings: 6 people
Calories: 166kcal
Equipment
- 1 small frying pan or ramekin (the pan I used was 5 inches (~12cm) diameter)
Ingredients
- 1 head garlic
- ½ cup Extra virgin olive oil (or more if needed to cover the garlic)
- A few sprigs of thyme
Instructions
- Preheat the oven to 195°F/90°C.
- Peel the garlic cloves and slice off the bottoms where the root was attached (see note 1).
- Add all cloves into the pan in a single layer. I used a small frying pan with a 5-inch (~12cm) diameter, which was perfect for a small batch.
- Pour over enough extra virgin olive oil to completely cover the garlic. It must be fully submerged.
- Place a few sprigs of thyme on the top, then place in the oven to cook for 2 hours.
- To serve, drop a big clove into a grain bowl, make salad dressings with it, or simply spread it on some toast (see note 2).
Video
Notes
1) Don’t trim the root end of the garlic clove if you don’t want the garlic soaking up too much oil. On the flip-side trimming it lets more of the garlic flavour seep into the oil as it cooks. I enjoy the oil slightly more garlicky, so I generally always trim the cloves.
2) Storage of any leftover confit should happen as soon as possible . You'll need to get it to room temperature first. To help this along you can pour the confit into a jar and sit it in a bowl with some iced water for a few minutes. Then, pop the lid on the jar and put it in the fridge. Use it up within four days and discard any leftovers.
Nutrition
Serving: 2 cloves & 1 Tbsp of oil | Calories: 166kcal | Carbohydrates: 2g | Protein: 0.3g | Fat: 18g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 13g | Sodium: 1mg | Potassium: 19mg | Fiber: 0.1g | Sugar: 0.05g | Vitamin A: 0.4IU | Vitamin C: 1mg | Calcium: 9mg | Iron: 0.2mg
