Confit Garlic

Confit is a French word that literally means to preserve. It is a technique used which allows you to enjoy fresh flavours even when a veg is not in season. While this recipe is only two ingredients it still requires precision but it is still an easy (and really really worthwhile) technique to try.

Ingredients

  • 2 full heads of garlic
  • Olive oil

Step 1 - Cook

Peel the cloves from 2 heads (or more) of garlic. Place the cloves in a small saucepan and pour in enough olive oil to cover them, 1/2 to 3/4 cup for 2 heads. Bring the oil to just a hint of a simmer over medium heat, then reduce the heat to as low as it can go. You want to poach the garlic, not simmer it. Cook for about 45 minutes, until the garlic is soft and tender, but not falling apart. Transfer the garlic with a slotted spoon to a clean jar and pour the oil in to cover the cloves.

Cool the mixture to room temperature. Cover the jar tightly and keep refrigerated for several weeks, or freeze for several months.Keep the cloves covered in oil and be careful about using a clean spoon to dip into the jar. As a variation, add rosemary and/or thyme to the saucepan along with the garlic to cook.

Step 2 - Serve

Once ready to use try spreading confit over toasted bread or cheese-smeared bruschetta (Goat cheese is a great option.). Another great option is to whip the tender cloves into any vegetable puree for sweet garlic flavor. Try garlic confit with a potato, or butternut squash puree.

Ingredients

  • 2 full heads of garlic
  • Olive oil

Step 1 - Cook

Peel the cloves from 2 heads (or more) of garlic. Place the cloves in a small saucepan and pour in enough olive oil to cover them, 1/2 to 3/4 cup for 2 heads. Bring the oil to just a hint of a simmer over medium heat, then reduce the heat to as low as it can go. You want to poach the garlic, not simmer it. Cook for about 45 minutes, until the garlic is soft and tender, but not falling apart. Transfer the garlic with a slotted spoon to a clean jar and pour the oil in to cover the cloves.

Cool the mixture to room temperature. Cover the jar tightly and keep refrigerated for several weeks, or freeze for several months.Keep the cloves covered in oil and be careful about using a clean spoon to dip into the jar. As a variation, add rosemary and/or thyme to the saucepan along with the garlic to cook.

Step 2 - Serve

Once ready to use try spreading confit over toasted bread or cheese-smeared bruschetta (Goat cheese is a great option.). Another great option is to whip the tender cloves into any vegetable puree for sweet garlic flavor. Try garlic confit with a potato, or butternut squash puree.