Garlic Confit – – Has anyone tried making garlic confit? I have made whole roasted garlic bulbs in the oven, that are delicious, but never prepared like this! Garlic Confit brings out the rich delicious flavor of the garlic and yummy spread on toasted crusty bread. Easy to make and lasts in the fridge for several months. (if it lasts that long)!
Confit is cooking term that describes a way of cooking any foods – slow and deliberate over a long period of time infusing and preserving flavors. The confit process is cooked in oil, grease or sugar water at a lower temperature.
In this recipe, the garlic cloves cook for 1.5 to 2 hrs on a low temperature in the oven. I used olive oil, bay leaves is a glass oven dish for 3hrs or until slightly browned and soft. We have been enjoying on toasted rolls, sandwiches and added to “Just Egg” Omelettes all week!
Great flavor and does not leave you with garlic breath!
To Healthy Cooking & Eating!
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Garlic Confit ~ Oven Baked
- 3 heads Garlic 40 cloves
- 1 cup olive oil
- 3 small Bay leaves
- 3 sprigs Fresh oregano Can use Rosemary or Thyme to change up the flavor
- Sea Salt
- Peel and trim root ends of the garlic cloves
- Turn oven on to 250 degrees.
- Combined garlic, olive oil, bay leaves and oregano in a shallow glass baking dish
- Cook for 1.5-2 hrs until garlic cloves are soft and starting to brown around the edges.
- Be sure not to over cook as the cloves will get bitter.
- Once cooled, move the garlic, oil and seasoning to a clean glass jar, covered with a good seal.
- Good in the fridge for up to 3 mos it container is sealed well...But it won't last that long! So Yummy!