Garlic Confit is a quick and easy condiment to make at home and can be used in many ways. It's versatile, healthy and a garlic lover's fav condiment to store. It takes very less effort to prepare and can be made either in oven or slow cooked on stove top.
What is Garlic Confit?
Confit (pronounced "kon-FEE") is referred to any dish that is slow cooked in low heat for long time either in oil or sugar water. It is derived from the French word confire which means to preserve.
Slow cooking in low heat cooks the garlic to golden soft nuggets that gets nutty aroma and spread easily like butter. It is so flavorful and even if you don't enjoy the flavor of raw garlic, you might actually love the flavor of Garlic Confit.
What Ingredients you need for Garlic Confit?
Garlic cloves
Fresh herb of your choice - I use rosemary. Thyme works great too.
Whole Spice - I kept it very simple with just whole black peppercorn. But you can use chili flakes for extra heat. You can add star anise too along with bay leaves for extra flavor.
Olive Oil
Oven Baked Garlic Confit
Layer the garlic cloves in an ovenproof container. Add the rosemary sprigs, few black peppercorns. Pour oil to submerge the garlic cloves completely.
Bake at 325 F preheated oven for 45 minutes.
GARLIC ROSEMARY CONFIT VIDEO
Can you prepare in Stove Top?
YES! In a heavy bottom pan, add the garlic cloves, the rosemary sprigs, black peppercorns and pour enough olive oil to submerge the garlic cloves.
Slow cook in the low heat for 30 to 40 minutes.
How to store Garlic Confit?
Store in a clean dry air tight glass jar.
You can either store the garlic in the oil or store separately.
I personally store separately as I often use the garlic to make garlic butter or use in toast. While the oil I save for pasta and pizza and few other dishes.
How long does it stay fresh?
Garlic Confit will stay fresh for a month in the refrigerator and 3 to 4 months in the freezer.
I however make in small batches, and it gets over in 3 weeks max, as I use it quite frequently.
HAVE YOU TRIED THESE RECIPES?
How to use the roasted garlic cloves?
Spread it on your morning toast, top with eggs or avocado.
Add in pizza or flat bread
It makes very flavorful garlic butter that you can enhance by adding some fresh herbs too.
Add in mayonnaise or make fresh garlic aioli.
It goes so well on your salad dressing too.
Blend a few of the roasted garlic cloves while making any dip for chips.
The list can really go on and on. You can use it in about any savory dish that calls for garlic. The oil too can be used to prepare dishes or add in salad dressing and dips.
Garlic Confit can easily be found in stores, but homemade is happiness, especially when it's so easy to prep and make. Most importantly, you cannot beat the flavor of homemade Garlic Confit!
Garlic Confit
Ingredients
- 2 cups fresh garlic cloves
- 3 sprigs of rosemary or thyme
- Few black peppercorns
- Olive oil (enough to submerge the garlic cloves completely)
Instructions
OVEN BAKED METHOD
- Preheat oven to 325 F
- In an ovenproof container, add the garlic cloves, rosemary sprigs, black peppercorn. Pour enough oil to submerge the garlic cloves.
- Bake for 45 minutes.
- Once cooled completely, store in a clean glass air tight jar.
STOVE TOP METHOD
- In a heavy bottom pan add the garlic, rosemary sprigs or thyme sprigs and black peppercorn. Pour enough oil to submerge the garlic cloves and then slow cook in low heat for 30 to 40 minutes.
- Once cooled completely, store in a clean glass air tight jar.
- You can store the garlic and oil together or seperately.
Notes
How to store Garlic Confit?
Store in a clean dry air tight glass jar. You can either store the garlic in the oil or store separately. I personally store separately as I often use the garlic to make garlic butter or use in toast. While the oil I save for pasta and pizza and few other dishes.How long does it stay fresh?
Garlic Confit will stay fresh for a month in the refrigerator and 3 to 4 months in the freezer. I however make in small batches, and it gets over in 3 weeks max, as I use it quite frequently.
mjskitchen
I never let my kitchen run out of garlic confit. 🙂 As soon at the jar gets low, another batch is in the oven, I've never rosemary nor peppercorn, but I really like that idea. I'm going to add those on the next batch. Thanks!