Make your own garlic confit following this simple recipe.
- 50 medium garlic cloves peeled
- 1 1/2 cups olive oil
Peel the garlic and use a knife to cut brown root off each peeled garlic clove; then place them in a medium saucepan. Then pour oil over the garlic; enough to cover it.
Turn the heat up to medium-low. You want it to reach the point where there are small bubbles in the oil, but not so much that it’s technically boiling. Continue cooking garlic slowly in the oil for roughly 45 minutes. Not only will the oil be garlic-infused, your house will be too. It’s a wonderful and intense aroma.
Once the garlic is done, turn off the heat but allow the pan to sit on the burner until it’s completely cooled. Next place the confit in a jar and refrigerate.
Store the confit in the fridge in its oil. It will keep up to 2 months if stored properly. Add this roasted garlic to your favorite dishes, and you won’t have to worry about storing it because it will be gone much sooner than that.
Calories: 16kcal | Carbohydrates: 1g | Fat: 1g | Potassium: 20mg | Vitamin C: 1.6mg | Calcium: 9mg | Iron: 0.1mg