Best 3 Slow Cooked Garlic Confit Recipes
SLOW-COOKED GARLIC CONFIT
"Confit" is food that has been preserved in fat, and when this method is applied to garlic cloves, the flavor becomes concentrated, it brings out the natural sweetness, and tames the strong bite. Add to soups, stews, vinaigrette, mashed potatoes, spread on crostini, or eat on its own!
Provided by France C
Categories Side Dish Sauces and Condiments Recipes
Time 1h50m
Yield 16
Number Of Ingredients 4
Steps:
- Preheat the oven to 250 degrees F (120 degrees C).
- Peel garlic cloves and place into a small 2-cup baking dish or large ramekin. Sprinkle with salt and red pepper flakes. Drizzle with oil, ensuring all cloves are covered. Cover dish with foil.
- Bake in the oven until garlic cloves are soft and just starting to brown around the edges, 1 1/2 to 2 hours. Do not overcook, as garlic will become bitter.
- Transfer garlic cloves to a clean jar. Cover lightly with oil. Seal lid and refrigerate; use within 3 to 5 days.
Nutrition Facts : Calories 90.1 calories, Carbohydrate 2.3 g, Fat 9 g, Fiber 0.2 g, Protein 0.4 g, SaturatedFat 1.2 g, Sodium 74 mg, Sugar 0.1 g
GARLIC CONFIT
This is a genius technique in which you slowly cook garlic in oil and herbs. Use it to make Martha's Roasted-Garlic Toast with Tomato, Spaghetti alle Vongole, and Stuffed Artichokes with Capers and Cornichons.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Time 2h20m
Yield Makes about 1/2 cup mashed
Number Of Ingredients 3
Steps:
- Preheat oven to 275 degrees. Using a serrated knife, remove the top third of each head. Place garlic, cut-sides down, in a 6-cup loaf pan. Add thyme and enough oil to just cover (about 2 cups). Cover with parchment-lined foil and bake until garlic is soft, 1 hour to 1 hour, 15 minutes. Let cool completely, then transfer to an airtight container and refrigerate up to 2 weeks. (Oil can be strained after a day or two and refrigerated separately.)
GARLIC CONFIT
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
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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