Garlic Confit
These golden, jammy jewels of garlic cloves and the infused oil in which they were cooked can be used anywhere you’d use caramelized onions: Spread the softened cloves on toast or pizza, buzz them into a dip or mashed potatoes, or mix them into a grain salad. Use the oil for pasta, salad dressings, roasting potatoes or frying eggs. While cooking foods submerged in fat over a low temperature was originally necessary for food preservation, this process, known as confit, has survived the introduction of refrigeration because ingredients emerge from the warm bath supremely sweet and tender.
Ingredients
- 3heads garlic (about 30 cloves), peeled
- Extra-virgin olive oil, to cover (1 to 2 cups, depending on the vessel)
Directions
Heat the oven to 275 degrees. Place the garlic in an oven-safe saucepan, skillet or baking dish that snuggly fits the cloves. Add enough olive oil to just cover the cloves. Bake until the cloves are golden and tender enough to easily smash with a fork, 1 to 1 1/2 hours. Let cool.
To store, transfer the cloves and oil to a clean, resealable container; if the cloves aren’t covered in oil, add more oil or try a different vessel. Because garlic confit is not very acidic, it will not keep on the counter; refrigerate up to 2 weeks and use a clean utensil to get what you need from the container.
Nutrition
- Info
- Trans Fat: 0 gramsFat: 43 gramsCalories: 395Saturated Fat: 6 gramsUnsaturated Fat: 36 gramsSodium: 2 milligramsSugar: 0 gramsFiber: 0 gramsCarbohydrate: 3 gramsProtein: 1 gram
Source: https://cooking.nytimes.com/recipes/1024716-garlic-confit