Herby Garlic Confit Recipes
SIMPLE GARLIC CONFIT WITH HERBS
Steps:
- Peel garlic cloves and place in a medium heavy saucepan. Stir in thyme and oil. Cover and cook over very low heat (you want the garlic to gently poach, not deep fry!), about 30 minutes. Small bubbles will rise from the garlic, but don't let the oil simmer. The oil temperature should not go above 200°F. To test for doneness, spear a clove with a fork. If it's very soft, turn off heat; if not, poach 10-15 minutes more.
- Remove pan from heat, keep covered, and let cool to room temperature. Using a clean spoon, divide garlic and herbs among resealable glass jars. Fill jars with cooking oil, seal, and chill.
- Do Ahead
- Garlic confit can be chilled for up to 4 months.
GARLIC CONFIT
Confit is a method that preserves food in oil and was used before the invention of refrigeration. Use the garlic cloves in mashed potatoes, pasta, garlic bread, or as a quick way to season steamed veggies. Look for bulbs that have cloves that are tight and the skin should have a purple hue. I've used thyme but feel free to use your favorite fresh herbs.
Provided by Bren
Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes
Time 2h35m
Yield 20
Number Of Ingredients 3
Steps:
- Cut the tops off the garlic bulbs, place on a clean working surface, and press down firmly with the flat part of a large knife to separate the cloves from the bulb. Remove the skins and discard.
- Pour oil into a very small pot; add garlic cloves and thyme.
- Turn heat to medium and cook until bubbles start to form. Lower the heat to the lowest possible setting and cook until garlic is soft but not brown, 20 to 25 minutes, depending on the size of the cloves.
- Place garlic cloves and oil in an ice cube tray and freeze until firm, 2 to 3 hours. Remove frozen cubes from the tray and store in a freezer bag.
Nutrition Facts : Calories 84 calories, Carbohydrate 1.9 g, Fat 8.4 g, Fiber 0.1 g, Protein 0.4 g, SaturatedFat 1.2 g, Sodium 1 mg, Sugar 0.1 g
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