Garlic confit
Garlic confit recipe – garlic cloves slowly baked in oil with herbs.
Servings 8 servings
Ingredients
- 5-8 whole garlic bulbs – you decide the size of the batch yourself
- 4-6 sprigs thyme
- 2-3 sprigs rosemary
- Olive oil
Instructions
- Start by breaking up all the garlic bulbs so that all the cloves come loose. Then rub the cloves between your hands – this loosens the skins a little and makes them easier to peel. Then peel the skins off all the garlic cloves.*As noted in the ingredient list, you decide how big a batch you want to make. I usually make it with 8 whole bulbs at a time – about 100 cloves.*Garlic confit keeps for a long time in the fridge. Take it out 8-10 min. before you need it, so the oil warms up a little and "melts".*You can also store the garlic confit in smaller portions in the freezer and take out what you need.
- Back to the garlic. Once all the cloves are peeled, put them in a small ovenproof dish, an ovenproof bowl or similar.
- Add the herbs and pour over enough olive oil to cover the garlic completely.
- Bake the garlic in a preheated conventional oven (top and bottom heat) at 125°C for about 2 hours. *I bake it in the middle of the oven and cover the dish with foil for the first 1 1/2 hours. Then I remove the foil and let the garlic bake for another 30 minutes uncovered.
- The garlic can be served warm, or left to cool.*If you want to keep the garlic, pour the garlic and oil into a scalded (sterilised) jar and store it in the fridge or at room temperature, as described at the top of the recipe.*Remember that you can use the oil afterwards for frying, on bruschetta, in marinades or similar – or you can reuse the oil for a new batch of garlic confit. Just strain out any bits of herbs etc. first.