Garlic Confit

Rating: 2.6 stars
5 Ratings
  • 5 star values: 2
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 3

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.

By Bren

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Recipe Summary test

prep:
10 mins
cook:
25 mins
additional:
2 hrs
total:
2 hrs 35 mins
Servings:
20
Yield:
20 servings
Nutrition Info
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Ingredients

20
Original recipe yields 20 servings
The ingredient list now reflects the servings specified

Directions

  • 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.

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  • 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

Per Serving:
84 calories; protein 0.4g; carbohydrates 1.9g; fat 8.4g; sodium 1mg. Full Nutrition
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Reviews (2)

Read More Reviews

Most helpful critical review

grandma ikki
Rating: 1 stars
09/30/2019
**unable to select 0 stars so I have to give this 1** It is not recommend that garlic, cooked or raw, be stored in oil, it is low acid and can allow growth of botulism. Recommend storage is not more than 4 days in the refrigerator. Read More
5 Ratings
  • 5 star values: 2
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 3
Reviews:
Most Helpful Most Positive Least Positive Newest
grandma ikki
Rating: 1 stars
09/30/2019
**unable to select 0 stars so I have to give this 1** It is not recommend that garlic, cooked or raw, be stored in oil, it is low acid and can allow growth of botulism. Recommend storage is not more than 4 days in the refrigerator. Read More
Linda
Rating: 1 stars
09/29/2019
If this recipe was used to keep garlic useable before refrigeration why does it say to refrigerate at the end? Read More
LoveToEat
Rating: 1 stars
09/30/2019
Due to the lack of acidity and oxygen this is not an ideal way to preserve garlic. This should be good in the fridge for up to 30 days. Not indefinitely. Read More
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ryan.price
Rating: 5 stars
12/16/2020
I wasn't looking to freeze so just covered the cloves in oil, put in a 200 degree oven for 3 hours and then into jars. Came out great. Read More
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