Simple Garlic Confit With Herbs Recipes

SIMPLE GARLIC CONFIT WITH HERBS

Simple Garlic Confit with Herbs image

Provided by Terra Brockman

Yield Makes about 4 cups

Number Of Ingredients 3

Ingredients

9-10 heads of garlic (about 3 cups cloves)
9-10 sprigs of thyme or another woody herb like rosemary
3 cups olive oil

Steps:

Peel garlic cloves and place in a medium heavy saucepan. Stir in thyme and oil. Cover and cook over very low heat (you want the garlic to gently poach, not deep fry!), about 30 minutes. Small bubbles will rise from the garlic, but don't let the oil simmer. The oil temperature should not go above 200°F. To test for doneness, spear a clove with a fork. If it's very soft, turn off heat; if not, poach 10-15 minutes more.
Remove pan from heat, keep covered, and let cool to room temperature. Using a clean spoon, divide garlic and herbs among resealable glass jars. Fill jars with cooking oil, seal, and chill.
Do Ahead
Garlic confit can be chilled for up to 4 months.

HOW TO MAKE GARLIC CONFIT

How To Make Garlic Confit image

Add delicious garlic flavor to your favorite dishes with this homemade garlic confit recipe.

Provided by Sarah Bond

Categories Dips, Sauces, and Salsas

Time 2h5m

Number Of Ingredients 3

Ingredients

3 heads garlic
1 ½ cups olive oil (354 mL)
Optional Herbs: 6 sprigs thyme, 3 sprigs rosemary, and/or 3 bay leaves

Steps:

Prep: Preheat oven to 250°F (121°C). Either peel the garlic cloves completely, or separate the cloves from the head, leaving the paper on.
Assemble: Add garlic and oil to an oven-safe pan (like a cast iron or casserole dish). If garlic is not submerged completely, add a bit more oil. If desired, add a few hearty herbs to the pan.
Cook: Cook for 2 hours, or until garlic cloves are golden brown and soft. Remove from oven and let cool.

HERBY GARLIC CONFIT

Herby Garlic Confit image

You can spread the cloves on grilled bread, marinate olives and feta with the garlicky oil, mash cloves into store-bought mayo, or stir into mashed potatoes.

Provided by Andy Baraghani

Yield Makes about 2 cups

Number Of Ingredients 3

Ingredients

4 heads of garlic, cloves separated, unpeeled
A small handful of thyme sprigs, rosemary sprigs, and/or bay leaves
1 1/2 cups extra-virgin olive oil

Steps:

Preheat oven to 250°F. Place garlic, herbs, and oil in an 8x8" baking dish or a small saucepan. Cover with foil and bake until garlic is tender, 60-75 minutes. (You'll have to pop one out of its skin to test it; it should be soft and jammy). Let cool.
Garlic confit can be made 2 weeks ahead. Transfer to an airtight container and chill. Reheat over low heat before using.

GARLIC CONFIT

Garlic Confit image

Confit is a method that preserves food in oil and was used before the invention of refrigeration. Use the garlic cloves in mashed potatoes, pasta, garlic bread, or as a quick way to season steamed veggies. Look for bulbs that have cloves that are tight and the skin should have a purple hue. I've used thyme but feel free to use your favorite fresh herbs.

Provided by Bren

Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes

Time 2h35m

Yield 20

Number Of Ingredients 3

Ingredients

2 bulbs garlic
¾ cup pure olive oil
2 sprigs fresh thyme

Steps:

Cut the tops off the garlic bulbs, place on a clean working surface, and press down firmly with the flat part of a large knife to separate the cloves from the bulb. Remove the skins and discard.
Pour oil into a very small pot; add garlic cloves and thyme.
Turn heat to medium and cook until bubbles start to form. Lower the heat to the lowest possible setting and cook until garlic is soft but not brown, 20 to 25 minutes, depending on the size of the cloves.
Place garlic cloves and oil in an ice cube tray and freeze until firm, 2 to 3 hours. Remove frozen cubes from the tray and store in a freezer bag.

Nutrition Facts : Calories 84 calories, Carbohydrate 1.9 g, Fat 8.4 g, Fiber 0.1 g, Protein 0.4 g, SaturatedFat 1.2 g, Sodium 1 mg, Sugar 0.1 g

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