Garlic Confit recipe with step-by-step pictures. Cooking garlic low and slow in olive oil is one of the best way to cook garlic and get a roasted flavour to it. This roasted garlic can be added to any dish as your choice.
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Garlic Confit Recipe
I wanted to try roasted garlic for a very long time. So decided to make a stove top version. This is one of the easiest and fastest method of roasting garlic. The French term for this dish is called as garlic Confit. Garlic confit can be added to soups, as a spread for your toast, potatoes or any dips.
About Garlic Confit Recipe
Peeled garlic cloves are slow cooked in olive oil in a Dutch oven or a small casserole. Traditionally a small clay pot is used for making garlic confit. This recipe can be made on stove top or in an oven. Cooking the song stout top is the fastest method.
Any herbs like rosemary, thyme, parsley can be used to improve the flavour of the garlic confit. I like to use some red chilli flakes to add a spicy kick. Try to use good quality olive oil preferably extra-virgin olive oil for best taste. The oil can be strained and used for cooking or as a finishing oil in your dishes.
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Ingredients for Garlic Confit
- 25 cloves Garlic
- 1 cup Extra Virgin Olive Oil
- 1 tsp Rosemary
- 1 tsp Red Chilli Flakes
How to Make Garlic Confit at Home
Preparing Garlic
Use fresh big cloves of garlic variety. Peel garlic cloves completely and set aside.
Choosing the Right Pot
Take a small dutch oven or any heat proof pot like a small sauce pan. Try to use right size pots for cooking garlic confit. Because the bigger the pot the more oil you have to use for cooking which reduces the flavour of the oil.
Cooking Garlic Confit
Add garlic cloves in the sauce pan. Cover with olive oil. Place this on low heat and cook low and slow for 15 minutes. Make sure you cook this whole thing on a very low heat.
Flavouring the Oil
Once 15 minutes is up. This is time to add herbs. Add in rosemary and red chilli flakes. Cook for another 2 to 3 mins.
Storing Garlic Confit
Now remove it from heat and let it cool completely. You can pour this in a clean dry glass container and store in fridge upto a month.
Garlic Confit Recipe | Garlic In Olive Oil
Garlic Confit recipe with step-by-step pictures. Cooking garlic low and slow in olive oil is one of the best way to cook garlic and get a roasted flavour to it. This roasted garlic can be added to any dish as your choice.
Ingredients
Instructions
Video
Notes
I like to use fresh large cloves of garlic which roast beautifully.
Use really good quality extra-virgin olive oil in this recipe.
Make sure you get a good colour on the garlic which improves the flavour and taste.
Any herbs like parsley, thyme, basil can be used.
You could even add some sun-dried tomatoes in the oil and make it a garlic tomato confit.
Use low heat to cook the entire dish so the garlic get soft and infuse its flavour in the oil.
Nutrition Facts
Garlic Confit Recipe | Garlic In Olive Oil
Amount Per Serving (1 servings)
Calories 492
Calories from Fat 486
% Daily Value*
Fat 54g83%
Saturated Fat 7g44%
Polyunsaturated Fat 6g
Monounsaturated Fat 39g
Sodium 7mg0%
Potassium 43mg1%
Carbohydrates 3g1%
Fiber 0.3g1%
Sugar 0.1g0%
Protein 1g2%
Vitamin A 75IU2%
Vitamin C 3mg4%
Calcium 18mg2%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
Garlic Confit Recipe with Step by Step Pictures
Use fresh big cloves of garlic variety. Peel garlic cloves completely and set aside.
Take a small dutch oven or any heat proof pot like a small sauce pan. Try to use right size pots for cooking garlic confit. Because the bigger the pot the more oil you have to use for cooking which reduces the flavour of the oil.
Add garlic cloves in the sauce pan.
Cover with olive oil.
Place this on low heat and cook low and slow for 15 minutes. Make sure you cook this whole thing on a very low heat.
Once 15 minutes is up. This is time to add herbs. Add in rosemary and red chilli flakes. Cook for another 2 to 3 mins.
Now remove it from heat and let it cool completely.
You can pour this in a clean dry glass container and store in fridge upto a month.
Apply the garlic over toast
Spread and serve
Enjoy
Tips & Tricks
- I like to use fresh large cloves of garlic which roast beautifully.
- Use really good quality extra-virgin olive oil in this recipe.
- Make sure you get a good colour on the garlic which improves the flavour and taste.
- Any herbs like parsley, thyme, basil can be used.
- You could even add some sun-dried tomatoes in the oil and make it a garlic tomato confit.
- Use low heat to cook the entire dish so the garlic get soft and infuse its flavour in the oil.
Variations
- You could add thyme or any herbs to the oil in the last 3 mins to infuse the confit with that flavour.
- Whole red chillies can be used. Try to use small variety of dried red chillies.
- Onions or sliced shallots can be added to the oil.
How to Use Garlic Confit
Confit garlic can be used in many dishes to improve the taste of the dish.
It can be mixed with butter and cheese and used as a spread for toast or in garlic bread.
Added to mashed potatoes to create roasted garlic mashed potatoes.
Mash and add it to veggies when they are roasting to improve your roasted veggies taste.
- soups
- spreads
- steaks
- chicken
- pastas
- vinaigrettes or salad dressing
- sandwiches
- marinades.
Frequently Asked Questions
What is garlic confit made of?
Garlic confit is made with garlic, olive oil. Garlic confit is simply cloves of garlic cooked slowly in olive oil. Slow cooking infuse the flavour of garlic in the oil.
How do you eat garlic confit?
Confit garlic can be used in soups, spreads, over steaks, chicken, pastas, vinaigrettes, sandwiches, or marinades. It can use be mixed with butter and cheese and used as a spread for toast or in garlic bread.
How long does confit garlic last?
Garlic confit can be stored in an air tight dry glass jar in fridge upto a month.
Is garlic confit good for health?
High in nutrition, but low in calories. Can combat sickness, including the common cold. The compounds in garlic can help reduce blood pressure
Why is it called a confit?
Confit is a French word that means “preserved.” In the confit method, meats are cooked in fat for a long time at low temperatures. This renders tough cuts like duck legs more tender, and when stored in duck fat in a cool place, they last all winter.
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