Garlic Confit is something we only heard about within the last few years but now is something we can't live without. We make a big batch and use it throughout the following weeks and months to elevate the flavor of almost any kind of dish. It's rich, creamy, and a garlic lovers dream.
Confit means to cook in fat, so you are simply cooking garlic in olive oil with a few herbs to enhance the flavor further. The slow cooked cloves temper the bite of raw garlic or quick cooked garlic, but the richness is increased. It also smells heavenly. You won't be upset you took the time to make this gem of a dish.
Aside from peeling the garlic which is a labor of love, this is a really simple recipe that doesn't require any special skills and once it's in the oven, its basically hands off until it's done. And we do recommend that you peel fresh garlic instead of buying pre-peeled. Pre-peeled will start to lose its flavor so the confit won't be as pungent. Just turn on our YouTube Channel, watch our cooking videos and peel garlic.
The garlic cloves get soft and can be used in countless ways. Spread in on toast, mash into a paste for a sauce, use to cook veggies or meat in. There is not bounds.
GARLIC CONFIT
Makes 4 cups
2 cups extra virgin olive oil, more as needed to cover cloves
8 heads of garlic, cloves peeled and separated
12 fresh thyme sprigs
3 bay leaves
DIRECTIONS
Pre-heat oven to 350F (180C)
In a small or medium baking dish, combine the cloves, thyme, bay leaves and olive oil. Make sure everything is submerged beneath the oil. Bake until the cloves are soft, fragrant and lightly golden brown but still hold their shape. About 45 minutes to 1 hour. Remove from the oven and let cool to room temperature.
Store in an air-tight container in the refrigerator for up to 2 months (if it even lasts that long)!
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