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.
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 mking 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
- Garlic - use fresh garlic cloves, large garlic cloves is best for using confit garlic.
- Olive Oil - you can use extra virgin olive oil or regular olive oil.
- Flavourings - I used rosemary, red chilli flakes, salt for flavouring. you can use any flavouring for the oil.
Step by Step Pictures
1)Use fresh big cloves of garlic variety. Peel garlic cloves completely and set aside.
2)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.
3)Place a lid on it and keep the pan on low heat and cook low and slow for 15 minutes. Make sure you cook this whole thing on a very low heat.
4)Once 15 minutes is up. You can see the garlic will be slightly darker in colour and still bubbly very low. It should be cooked at this point.
5)This is time to add herbs. Add in dried rosemary, salt and red chilli flakes. Cook for another 2 to 3 mins.
6)Once the herbs and chillies are added, it will darken in colour also. Now remove it from heat and let it cool completely.
7)Once cooled, You can pour this in a clean dry glass container and store in fridge upto a month. For serving, take few confit garlic and place over toast. You can drizzle some garlic oil.
8)Spread it and enjoy.
Expert Tips
Choosing Garlic - I like to use fresh large cloves of garlic which roast beautifully. Make sure you get a good colour on the garlic which improves the flavour and taste. Use low heat to cook the entire dish so the garlic get soft and infuse its flavour in the oil.
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.
Olive Oil - Use really good quality extra-virgin olive oil in this recipe.
Pick Your herbs - Any herbs like parsley, thyme, basil can be used. You could add thyme or any herbs to the oil in the last 3 mins to infuse the confit with that flavour.
Flavours - You could even add some sun-dried tomatoes in the oil and make it a garlic tomato confit. 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.
Serving - 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.
FAQ
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.
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.
Garlic confit can be stored in an air tight dry glass jar in fridge upto a month.
High in nutrition, but low in calories. Can combat sickness, including the common cold. The compounds in garlic can help reduce blood pressure
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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Garlic Confit Recipe | Garlic In Olive Oil
Equipment
Ingredients
- 25 cloves Garlic
- 2 cup Extra Virgin Olive Oil
- 1 teaspoon Rosemary
- 1 teaspoon Red Chilli Flakes
- 1 teaspoon Salt
Instructions
- 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. 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, salt 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.
Video
Henry Tanner
I've always been a bit intimidated to try garlic confit, thinking it was super complicated. Glad to see this stove-top version looks manageable!