Garlic Confit: a tasty and versatile preserve
Garlic confit is a tasty and easy recipe to make, allowing the taste of the bulbs to last longer: after cooking the garlic for 45 minutes with oil and rosemary, you will store it in sterilized glass jars covered in oil, to preserve it for several months.
The longer cooking time required to make garlic confit allows the garlic to soften, making it easier to spread it on your bruschettas but also to be crushed, as a flavor enhancer, in your favorite dishes.
The word confit comes from the French confire, which indicates the slow cooking method of a liquid ingredient – be it oil, lard, or sugar syrup – that prevents the proliferation of bacteria and allows the preservation of food. It will be a unique kind of preserve that comes in handy for many food preparations.
Here’s the steps to follow to prepare our quick and simple garlic confit.
How to store Garlic Confit
You can store the garlic confit for 4-5 months. Once you open the jar, store it in the fridge and use within 2 weeks.
How to make Garlic Confit
Open up the bulbs and peel the cloves.
Open up the bulbs and peel the cloves.
Transfer the garlic on a pan, add the rosemary and drizzle with oil.
Transfer the garlic on a pan, add the rosemary and drizzle with oil.
Cook for 45 minutes with no lid, until the garlic turns soft and golden brown.
Cook for 45 minutes with no lid, until the garlic turns soft and golden brown.
Let cool completely before storing the cloves in the sterilized glass jars.
Let cool completely before storing the cloves in the sterilized glass jars.
Fill the jars with olive oil until the garlic is completely submerged and seal with lid.
Fill the jars with olive oil until the garlic is completely submerged and seal with lid.
Your garlic confit is now ready: you can store it in the pantry or serve straight away, spreading it on a toasted slice of bread.
Your garlic confit is now ready: you can store it in the pantry or serve straight away, spreading it on a toasted slice of bread.
