Fat cloves of garlic, cooked very slowly in the oven in oil until it softens and slightly caramelises is a foodie treat: perfect mashed into potatoes, mixed with bread dough or eaten just as it is…..
This is seriously one of my top ingredients for the kitchen. I make a lot of this, keeping jars in the fridge so I can dive into them as I need.The only time-consuming part with this recipe is peeling all those garlic cloves!
As the garlic cooks slowly in the oil, it softens and very gently caramelises giving that gorgeous sweet flavour.
A handful pummelled into a bread dough – along with some of the oil – gives the bread a beautiful depth of flavour, but mashed into cooked potato or roughly torn and added to a savoury tart can liven things up somewhat.
Recipe: confit garlic
- a few bulbs of garlic
- olive oil -enough to cover the garlic
- a few gindings of sea salt
(1) Separate the garlic into cloves and peel them. Place them in a shallow oven-proof baking dish.
(2) Add a 2-3 grindings of sea salt and pour over the oil, mixing well to coat the garlic. You want enough oil to just cover the garlic. Put a lid on or cover with foil.
(3) Put in an oven set to 140C (fan) and cook for about 90 minutes or until the garlic becomes very soft and takes on a golden colour.
(4) Leave to cool and pour into clean jars.
5 thoughts on “Confit garlic: a must-have ingredient!”
Great idea! 🌟
Make your garlic peeling life easier – put the separated garlic cloves in the microwave for a few seconds – skins will slip off easily. Works for me!!
ah now THAT is an amazing tip and thank you so much for it, Mary. I just did a bulb’s worth of garlic cloves and it worked a dream
oooh yes nothing nicer than beautiful softly cooked garlic cloves. so mild and delicious. yum!
I agree, I can eat them en masse from the jar!