On Garlic Confit

So I think I can safely confirm that I am not a vampire simply because of the amount of garlic I like to consume. If garlic could be a scent…okay, maybe not that far, but if the option is to include more garlic vs less, I’m all in (within reason – we want to be able to taste something other than garlic of course). HOWEVER, this side dish is definitely the kind that you want to really let the garlic shine. Now, if you’re a fan of roasted garlic, then you are a fan of the super soft/smushy texture it gets after it’s been roasted right? That spreadable goodness on a fresh loaf of bread? Yeah, definitely. This? This is just like that, but I personally think this form of cooking gives the garlic a more even feel – every piece is the same kind of soft, not just the small ones. So if you like garlic, and can find the bags of pre-peeled garlic, literally open the bag, cover in oil, and put it in the oven. Set it and forget it! Then enjoy all the best things about garlic!

Secondary Addition – 1/25/2021: I also tried to do this on the stove, and the outcome is similar, though a lot faster. I decided to try a stovetop confit with a packet of pre-peeled garlic cloves, and the outcome was similar without the serious caremlization! Still equally delicious!

Hoping all of you reading this are staying safe and well!

— Cooking Maggie

Garlic Confit

Ingredients

  • Lots of garlic!! Either a bag of the pre-peeled garlic to save you lots of time, OR 2+ heads of garlic, peeled and kept whole.
  • Lots of good olive oil!! (Enough to cover the garlic amounts you choose)

Instructions [OVEN METHOD]

  1. Preheat the oven to 200 degrees.
  2. In an oven safe pot or dutch oven, throw in all of your garlic cloves and cover them completely in olive oil.
  3. Bake for 2 hours for only 2 heads of garlic, or 3 hours for more than 2 heads.
  4. Scoop into a bowl for spreadable joy right away OR place in an airtight container for up to a week in your fridge. Simply reheat when ready to enjoy! Save the garlic oil to use in future cooking adventures!

Instructions [STOVETOP METHOD]

  1. In a small pot, throw in all your garlic cloves and cover them completely in oliveoil.
  2. Over a medium low heat (a small boil/rolling simmer) let the garlic cook, stirring every 4 minutes until your largest cloves are tender (but still able to hold their shape). This usually takes about 20-25 minutes, but again is dependent on the size of your cloves.
  3. Scoop into a bowl for spreadable joy right away OR place in an airtight container for up to a week in your fridge. Simply reheat when ready to enjoy! Save the garlic oil to use in future cooking adventures!

One Comment Add yours

  1. bernlag says:

    I can smell the deliciousness from here.

    Like

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