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Garlic Confit

Updated February 23, 2016
(1 Votes)

0 Comments

This image courtesy of JosephDeLeo.cookstr.com

This is good stuff. Sweeter and more full-bodied than raw garlic, It’s a nice garnish or flavoring agent.

1 cup (225 g)

Cooking Methodroasting

CostInexpensive

Easy

Total Timeunder 30 minutes

Make Ahead RecipeYes

Dietary Considerationegg-free, gluten-free, halal, kosher, low carb, peanut free, soy free, tree nut free, vegan, vegetarian

Five Ingredients or LessYes

Moodblue

Taste and Texturecreamy, garlicky, herby, savory, sweet

Type of DishCondiments

Ingredients

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

Instructions

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.

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One cup yield? From two heads of garlic and a couple tablespoons of oil?

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