Garlic confit consists of roasting garlic in generous amounts of fat, at low heat, until tender – it’s a delicious accompaniment to steak, chicken and so much more!
Garlic is by far one of the best forms of natural medicine. While some people may run to the medicine aisle at the supermarket at the first sign of a cold, here I am with a head of garlic.
Or two…
And that has always been my advice for my kids, too. When they start feeling yucky, I insist on each of them taking a clove of garlic and washing it down with a few cups of water. Garlic is full of all kinds of good juju that helps. your body ward of a cold and cough.
In all honesty, fresh thyme is just as good for supporting a healthy immune system too. Combine both garlic and thyme? Pfft – you have the BEST recipe – Garlic Confit.
Garlic confit is a delicious addition to your next steak fresh off the grill. Or your favorite grilled chicken recipe that you are cooking up for dinner.
In all seriousness though, garlic confit can be used next to your favorite pasta or rice side, too. It’s super easy to whip up as well.
See also: Cherry Tomato Confit
How to Make Garlic Confit
Garlic confit consists of roasting garlic in generous amounts of fat, at low heat, until tender – it’s a delicious accompaniment to steak, chicken and so much more!
First, you’ll want to start by roasting the garlic. Go and preheat your oven, then use a sharp knife to cut and remove the top third of the garlic bulbs.
Place the garlic in a loaf pan or deep set pan and pour the olive oil on top of the garlic. You’ll want to pour just enough so that the garlic is covered. Then, put the garlic in the oven for 75 minutes (1 hour, 15 min.) Remove from the oven and allow to cool before squeezing the cloves out of each head.
Add your salt and pepper, as needed. Then jar up your confit and store for up to 1 month in the refrigerator.
More garlic recipes:
- Roasted Poblano and Garlic Pesto
- Pickled Garlic
- Wild Garlic Pesto
- Creamy Garlic Swiss chard
- Hatch Chile Roasted Garlic Artisan Bread
Did you like this recipe? If you did, PLEASE take a second to rate the recipe and leave a comment – I’d love to know how it turned out for you!
Garlic Confit
Ingredients
- 8-10 cloves garlic
- 2 C olive oil or more, on preference
- 10-12 sprigs thyme
- salt optional
- black pepper optional
Instructions
- Preheat your oven to 275 degrees Fahrenheit.
- Cut and remove the top third of the garlic bulbs. Place the garlic in a loaf pan and add the olive oil to it. Make sure that you also pour enough olive oil on top of the garlic. Pour just enough so they are covered. Add the springs of thyme and spread them between the garlic.
- Put the garlic in the oven for 1 hour and 15 minutes.
- Remove from the oven and let it cool off for 20 minutes. Squeeze out the garlic cloves out of each head.
- Store up to 1 month in the refrigerator.
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