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.
Read NextBasic Tomato Sauce
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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