If only you could smell this garlic confit recipe through your computer or phone! This recipe is roasted garlic marinated in olive oil with salt and fresh herbs, that can be mixed in with roasted vegetables or pastas, enjoyed on a piece of toast, or added into salads. It takes less than 10 minutes to prep and can use up any fresh or dried herbs you have in your fridge or pantry!
What is garlic confit?
Confit is cooking food in fat over low heat for a long period of time! Garlic confit is whole garlic cloves cooked in oil with fresh herbs that makes the garlic tender, creamy, and smooth!
Health benefits of garlic?
Garlic is believed to be a powerful anti-inflammatory that can help to boost our immune system. It is also packed with vitamins and nutrients!
To make this recipe, you will need:
- Oven Safe Pan (a bread pan works)
- Garlic: opt for whole heads since you will need two
- Oil: I suggest extra virgin olive oil for flavor
- Fresh Rosemary
- Fresh Parsley: you can substitute fresh thyme instead
- Salt
How to use garlic confit?
- Spread onto toast and enjoy as it
- Mix into pasta sauces or as the pasta sauce
- Mix in with roasted vegetables
- Blend it in with sauces or dressings
- Add on top of pizza
- Blend into soups
How to Store:
- Garlic confit MUST be stored in the refrigerator in sealed jars (my preference is glass) for up to 2 weeks. Leaving garlic confit out at room temperature can lead to the mixture creating a toxin called botulism, which can be deadly!
Garlic Confit
Ingredients
- 2 large garlic heads
- 1/2 - 1 cup olive oil (to fully cover garlic)
- 3 sprigs rosemary
- 2 tbsp parsley
- sprinkle of salt
Instructions
- Preheat the oven to 400 degrees.
- Remove pieces of garlic from the larger clove and cut the end off of each garlic clove. Peel garlic fully, leaving the clove fully intact.
- Add all garlic pieces to the baking pan and cover cloves fully with oil.
- Add fresh herbs into the pan with a sprinkle of salt and cook for 20-25 minutes until the garlic cloves are soft.
- Remove from the oven, let cool, and ENJOY!
Did you make this recipe?Tag @girlswhoeat!
