Garlic Confit
Ingredients
- 4 heads of fresh garlic, cloves separated, peeled and root ends trimmed (about 1 1/4 cups peeled garlic)
- 1 1/4 cup olive oil, or more as needed
- 1-2 fresh thyme sprigs or fresh rosemary or a combination of both
- Optional additions: Bay leaf, red pepper flakes, pinch of flaky salt
Instructions
Oven:
- Preheat the oven to 250℉.
- Place the peeled garlic cloves in a small baking dish. Add enough oil to completely cover the garlic. Add fresh herbs.
- Bake until the garlic is buttery soft and lightly golden. Remove from the oven and cool for about 20 minutes.
- Transfer the garlic and the oil to an airtight container. Once completely cool, refrigerate and use within a week.
Stovetop:
- Place the peeled garlic cloves in a small saucepan. Add enough oil to completely cover the garlic.
- Bring to a bare simmer over the lowest heat. Small bubbles will form around the garlic cloves and rise to the surface, just make sure that the old doesn’t boil.
- Continue to cook, stirring occasionally until the garlic becomes soft and lightly golden.
- Remove from the heat and add the fresh herbs. Cool for 20 minutes, then transfer to an airtight container. Once completely cool, refrigerate and use within a week.
Notes
- The garlic is ready when is soft enough to be smear with the back of a spoon.
- When cooking the garlic on the stovetop, you can use a thermometer to make sure the oil is kept between 200°F (93°C) and 210°F (99°C).
Nutrition
Calories: 2406 kcal, Carbohydrates: 4 g, Protein: 1 g, Fat: 270 g, Saturated Fat: 37 g, Polyunsaturated Fat: 28 g, Monounsaturated Fat: 197 g, Sodium: 8 mg, Potassium: 57 mg, Fiber: 0.4 g, Sugar: 0.1 g, Vitamin A: 49 IU, Vitamin C: 5 mg, Calcium: 28 mg, Iron: 2 mg
