garlic-confit

Garlic Confit

Garlic Confit
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Info
  • Total Time: Under 30 Minutes
  • Skill Level: Easy
  • Cost: Inexpensive
  • Favorited: 11 Times

Can be made ahead of time.

Chef
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Anthony Bourdain
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Cookbook
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Published by Bloomsbury USA
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Photo by: Joseph De Leo

This is good stuff. Sweeter and more full-bodied than raw garlic, It’s a nice garnish or flavoring agent.
Yield: 1 CUP (225 G)

Ingredients

  • 2 heads of garlic, broken into unpeeled cloves
  • 2 tbsp (28 ml) olive oil
  • 1 sprig of thyme
  • coarse sea salt

Directions

Preheat the oven to 350°F (180°C). Leaving the skin intact on each clove, gather the cloves together into a bunch and wrap with aluminum foil, adding the oil, thyme, and salt before sealing the packet.

Cook in the oven for 30 minutes (you may want to agitate the bunch a few times during cooking to ward off uneven roasting, i.e., brown spots). Set aside and allow to cool before popping the garlic cloves from their skins.


© 2004 Anthony Bourdain