Side dish - Garlic Confit (and Homemade Garlic Oil) recipes
Author: Martha Lower
Heads of garlic are slow roasted in olive oil with thyme and black peppercorns until tender and fragrant. Garlic confit can be used so many ways like folded into soups and stews, spread across grilled bread, whipped into aioli and more!
Homemade Roasted Garlic Oil
Provided by: Jessica
Total time: 60 minutes
Yields: 3 servings
Cuisine: American
Number of ingredients: 3
Total time: 60 minutes
Yields: 3 servings
Cuisine: American
Number of ingredients: 3
Ingredients:
- 4 cups olive oil
- 8 heads of garlic, (with the tops sliced off)
- 4 fresh thyme sprigs
How to cook:
- Preheat oven to 300 degrees F.
- Place garlic heats cut-side down in a baking dish and cover with olive oil. Place thyme in oil. Cover with aluminum foil, then place the dish on a baking sheet. Roast for 45 minutes. Using kitchen tongs, remove garlic and place on a paper towel to drain. Pour olive oil through a fine mesh strainer and keep in a seal tight container or jar. It should last about a month.
- After the garlic has cooled, squeeze the cloves out of each bulb. Keep them whole or mash them with a fork, using as desired.
How to make oven roasted garlic
cup extra olive oil for roasting * more extra virgin olive oil for topping and preservation
Duration: 3:51
Chef's Guide: How to Make Garlic Infused Olive Oil
Substitute this oil any time you are using olive oil in a recipe. Great on toast, in salad dressings
Duration: 4:24
Garlic Confit (and Homemade Garlic Oil)
Provided by: Morgan
Yields: 0 servings
Number of ingredients: 3
Yields: 0 servings
Number of ingredients: 3
Ingredients:
- 4 large heads garlic, cloves separated and peeled
- 1 cup olive oil
- 2 sprigs rosemary
How to cook:
- Prehehat the oven to 250°F.
- In a small baking dish, combine the garlic cloves, oil, and herbs.
- Bake until garlic is tender, about 1 1/2 to 2 hours. The garlic is done when the cloves are golden, soft, and jammy.
- Store the confit in a clean jar. Refrigerate; use within 2 weeks.
Oven-Roasted Garlic Confit
Soft, spreadable nuggets of golden-brown roasted garlic cooked low and slow in a bath of olive oil and herbs. Swoon! Garlic confit can be used so many ways like folded into soups and stews, spread across grilled bread, whipped into aioli and more! Find my easy method for how to confit garlic below!
Provided by: Leigh Anderson
Total time: 60 minutes
Cook time: 45 minutes
Prep time: 15 minutes
Yields: 6 servings
Cuisine: American,Italian
Number of ingredients: 6
Provided by: Leigh Anderson
Total time: 60 minutes
Cook time: 45 minutes
Prep time: 15 minutes
Yields: 6 servings
Cuisine: American,Italian
Number of ingredients: 6
Ingredients:
- 5 heads garlic, cloves peeled (or 2 heaping cups of store-bought pre-peeled garlic cloves)
- 1 1/2 c olive oil
- 2 sprigs rosemary
- 2 sprigs thyme
- 5 whole peppercorns
- 1 tsp salt
Nutrition:
- Calories: 353 kcal
- Carbohydrate: 8 g
- Protein: 2 g
- Fat: 36 g
- Saturated Fat: 5 g
- Sodium: 392 mg
- Fiber: 1 g
- Sugar: 1 g
- Unsaturated Fat: 30 g
- Serving Size: 1 serving
- Preheat the oven to 325F.
- Place the garlic cloves, herbs, salt and pepper into an oven-safe baking dish. Pour the oil on top. The garlic should be at least 75% submerged in oil. If its not switch to a smaller container or add more oil.
- Bake the garlic uncovered, for 45 minutes or until the cloves are soft and golden in color.
- Let cool completely before serving or storing.
Roasted Garlic Oil
Heads of garlic are slow roasted in olive oil with thyme and black peppercorns until tender and fragrant. This Roasted Garlic Oil is a staple in my pantry.
Provided by: Brandon Matzek
Yields: 2 servings
Number of ingredients: 4
Provided by: Brandon Matzek
Yields: 2 servings
Number of ingredients: 4
Ingredients:
- 3 heads of garlic, cut in half widthwise
- 2 cups olive oil, not extra virgin
- 5 sprigs fresh thyme
- 1 1/2 teaspoons toasted black peppercorns
How to cook:
- Preheat the oven to 300°F and place a rack in the middle of the oven.
- Place garlic halves cut side down in a small baking dish. Add olive oil, thyme, and peppercorns. Cover the baking dish tightly with foil, then transfer to the oven. Cook until the garlic is tender and golden (about 1 hour).
- Let the oil cool a bit, then strain into a clean container. Don't discard the garlic! Press the soft cloves from the paper, and enjoy as is or with eggs, chicken, steak or lamb. Discard peppercorns and thyme.
- Roasted Garlic Oil can be stored at room temperature for several months. Test for freshness by smelling the oil. Smell it at the beginning, and you'll notice that the oil has a sweet garlic aroma. If that smell fades away or sours, discard the oil. Store roasted garlic oil in the refrigerator for up to a month.
