Garlic Confit
- Total Time
- 1 hour 20 minutes
- Rating
- Comments
- Read comments
Advertisement
Ingredients
- 4heads garlic, separated into cloves and peeled
- 1cup extra virgin olive oil
Nutritional analysis per serving (8 servings)
276 calories; 27 grams fat; 4 grams saturated fat; 0 grams trans fat; 20 grams monounsaturated fat; 3 grams polyunsaturated fat; 8 grams carbohydrates; 1 gram dietary fiber; 0 grams sugars; 2 grams protein; 5 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered by
Opt out or contact us anytime. See our Privacy Policy.
Opt out or contact us anytime. See our Privacy Policy.
Preparation
- Step 1
Place garlic cloves in a 1-quart saucepan, and cover with cold water. Bring to a boil, and strain off water. Repeat this process two more times.
- Step 2
In saucepan, pour oil over garlic cloves. Place over lowest heat possible, so that the oil is barely at a simmer. Cook for about 1 hour. Allow to cool completely, then transfer to an airtight container. It may be stored, refrigerated, for up to two weeks.
Private Notes
Comments
Help, I just finished making this and I’ve already “tasted” half the batch and they aren’t even cool yet ;)
After I made this I added herbs to the oil and put it back on for a while. I strained it and served it on plates with a few garlic cloves, some fresh ground pepper, a sprinkle of sea salt and some good french bread. My guests were shocked that garlic can be sweet. This was an excellent recipe.
to blanch the garlic, keeps the oil/garlic from turning rancid
I love the recipe, but I thought the garlic flavor was too mild, is there any problem with boiling once instead of three times?
Made as directed but ended up simmering for an additional fifteen minutes. Outrageously good. The garlic becomes so sweet and mild and spreads like butter. Just be aware that you will get incredibly farty and bloated afterward. That did not deter any of us from eating it with gusto the following day.
The flame on my burner was too high for this, even at the lowest setting, and although the garlic looks incredibly good, it’s got a vaguely bitter taste to the browned parts. I would use a flame tamer next time or maybe try roasting it in the oven.
Advertisement