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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.
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Recipe 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
Nutrition Facts
Garlic Confit
Amount Per Serving
Calories 2406
Calories from Fat 2430
% Daily Value*
Fat 270g415%
Saturated Fat 37g231%
Polyunsaturated Fat 28g
Monounsaturated Fat 197g
Sodium 8mg0%
Potassium 57mg2%
Carbohydrates 4g1%
Fiber 0.4g2%
Sugar 0.1g0%
Protein 1g2%
Vitamin A 49IU1%
Vitamin C 5mg6%
Calcium 28mg3%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.