Garlic Confit
Garlic Confit is easy to make and incredibly versatile in its use. The tender cloves can be smashed onto toasted bread or tossed with pasta.
Ingredients
- 1 head of garlic
- 1 cup olive oil
Instructions
- Carefully peel all of the cloves.
- In a saucepan over medium-low heat, heat the olive oil. Reduce the heat to low and add the garlic, stirring to coat.
- Continue cooking for about one hour, until the garlic is soft. Remove the pan from the heat.
- Transfer the confit to a tightly sealed jar or an airtight container immediately after cooking. *Place it in the refrigerator right away. Store it in the fridge for up to one month, the sooner you use the better.
Notes
*Garlic is a low-acid vegetable. When submerged in oil and stored at room temperature, a very serious toxin that causes the foodborne illness botulism can develop. It is essential to refrigerate it immediately after making it and store it in an airtight container to avoid botulism risk.
Nutrition
Calories: 1911kcalCarbohydrates: 1gProtein: 1gFat: 216gSaturated Fat: 30gSodium: 4mgPotassium: 6mgFiber: 1gSugar: 1gVitamin A: 1IUVitamin C: 1mgCalcium: 4mgIron: 1mg
Tried this recipe?Tag your photo #sugarylogic or @sugarylogic ANY QUESTIONS? Please leave a comment below!