Garlic Confit
Cookbook
Anthony Bourdain's Les Halles Cookbook: Strategies, Recipes, and Techniques of Classic Bistro Cooking
Published by Bloomsbury USA
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
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.
2004 Anthony Bourdain
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shelfconsciouskati e
Apr 20, 2018
I bet this would be great mixed with butter and slathered on a baguette to make garlic bread.
IowaBoy 4944283
Apr 07, 2010
One cup yield? From two heads of garlic and a couple tablespoons of oil?
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