Karen’s Garlic Confit ~ A Silky, Spreadable Condiment
Garlic Confit is a “must have” recipe for every cook. Luscious softened garlic surrounded by a blend of healthy oils. Use the cloves and garlic- infused oil for a subtle yet rich flavor.
Servings: 48 softened cloves and oil: makes 2 pints
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Ingredients
- 4 heads fresh garlic* preferably recently harvested
- 3/4 cup extra virgin olive oil
- 3/4 cup safflower oil** expeller pressed
Instructions
- Preheat oven to 275 degrees.
- Separate the garlic cloves and remove the papery skins. I use a garlic peeler – a flexible tube. Simply place a few cloves inside, and rub on your countertop – the papery skins will just fall off! HINT: cutting off the inner blunt end will make them easier to peel.
- Place the peeled cloves in a heavy dutch oven pot (about 8″ in diameter) suitable for the oven. I use an enamel coated cast iron one. Add both oils to just about cover the cloves. This will depend on the size for your pot. Add more or less oil if necessary.
- Cover the pot. No cover? No problem, use heavy foil and crimp tightly. Cook for 45 minutes to 1 hour until garlic is silky and sotftened. The oil should slightly bubble, but not boil as it slowly cooks. You don’t want the cloves to brown! – this will completely ruin the flavor.
- Test with a small sharp knife – garlic should be softened and slightly translucent, but not browned at all. Remove from the oven and cool to room temperature.
- Carefully add the garlic to sterilized glass jars, top with the oil. Canning jars work well – I used two half pints and one pint. Seal tightly and place in the refrigerator.
- To enjoy: use a clean spoon to remove garlic each time. USE the garlic oil for everyday cooking & salad dressings.
Notes
*Please use Domestic Garlic! Imported Chinese Garlic (which is most common) is bleached. Garlic from China is sprayed with chemicals to stop sprouting, to whiten garlic, and to kill insects and plant matter.
You can tell the difference by looking at the bottom. If the roots are all removed, leaving a concave, clean spot, it is Chinese. ** with concerns about gmo’s and processing of oils, use a vegetable oil which has not been chemically treated, this is called “expeller pressed.” This recipe may not be reproduced without the consent of its author, Karen Sheer. HINT: cutting off the inner blunt end will make them easier to peel.
You can tell the difference by looking at the bottom. If the roots are all removed, leaving a concave, clean spot, it is Chinese. ** with concerns about gmo’s and processing of oils, use a vegetable oil which has not been chemically treated, this is called “expeller pressed.” This recipe may not be reproduced without the consent of its author, Karen Sheer. HINT: cutting off the inner blunt end will make them easier to peel.
Nutrition Facts
Karen’s Garlic Confit ~ A Silky, Spreadable Condiment
Amount per Serving
Calories
63
% Daily Value*
Fat
7
g
11
%
Saturated Fat
1
g
6
%
Trans Fat
1
g
Polyunsaturated Fat
1
g
Monounsaturated Fat
5
g
Sodium
1
mg
0
%
Potassium
9
mg
0
%
Carbohydrates
1
g
0
%
Fiber
1
g
4
%
Sugar
1
g
1
%
Protein
1
g
2
%
Vitamin A
1
IU
0
%
Vitamin C
1
mg
1
%
Calcium
4
mg
0
%
Iron
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.