Garlic Confit Recipe

‘Confit’ is a preservation method that dates back thousands of years. But just because it’s old, doesn’t mean it has to be boring! This all-natural, slightly nutty, sweet *VEGAN + GLUTEN FREE* product can be used for many different dishes, including Garlic Bread, Marinades, Dressings, Sauces,Soups and Roasts.

Once you’re comfortable with garlic, experiment with fruit, cherry tomatoes, chilis, onions or even poultry and meat!

Expiration: Garlic confit can keep for months or even years.

Recipe:
4 heads of garlic Olive Oil to cover Kosher salt Fresh pepper Herbs, preferably fresh Hot chili flakes (to taste) Equipment needed: Sharp knife Cutting board 2 large bowls (optional) Sauce pot and lid Silicon spatula

Method:

Remove cloves of garlic from bulbs. Skin by hand (alternatively: place garlic cloves in one bowl, cover with the other bowl to form a globe and shake vigorously for 30 seconds. Uncover and remove the peeled cloves). Remove stem ends, green sprouts and any damage. Chop garlic into medium pieces (larger is better than smaller, use your judgment) and place in pot. Once all garlic is in the pot, add oil and cover all garlic by an inch. Season with salt, pepper and  herbs of your choice (I suggest rosemary, sage, thyme and basil).

By stove: place pot on stove over medium low heat. You want to ensure it is not boiling at any time.

By oven: preheat to 250 C, or 225 if your oven tends to have hot spots. Check occasionally.

After 45-60 minutes, check the garlic again. It should be translucent, slightly darker in colour and very fragrant. Stir to ensure consistency throughout the batch. You can’t over cook this at low temps, so it’s ok to carry on if it’s not 100 percent cooked.

Like it? Try these!

In oil:
Duck, Goose and meat
Onions
Leek
Chive
Scallion
Shallots

In simple syrup:
Pears
Apples
Raisins
Cherries