{"id":32613,"date":"2024-04-13T10:17:22","date_gmt":"2024-04-13T04:47:22","guid":{"rendered":"https:\/\/www.tashasartisanfoods.com\/blog\/?p=32613"},"modified":"2024-09-01T12:47:49","modified_gmt":"2024-09-01T07:17:49","slug":"how-to-make-garlic-confit","status":"publish","type":"post","link":"https:\/\/www.tashasartisanfoods.com\/blog\/how-to-make-garlic-confit\/","title":{"rendered":"How To Make Garlic Confit"},"content":{"rendered":"\n

Garlic confit<\/strong> is a simple recipe that lets the oven do all the work, turning garlic into a fabulously flavorful pantry essential. Overall, it's super versatile, perfect for adding a tasty twist to pasta, potatoes, and more.<\/p>\n\n\n\n

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What's garlic confit?<\/strong><\/h2>\n\n\n\n

Garlic cloves cooked for a long time is garlic confit. The cloves are cooked at a low temperature in high fat until they become soft, tender, and flavorful. You simmer the peeled cloves gently in any fat of your choice until they are very soft and spreadable.<\/p>\n\n\n\n

The garlic mellows and develops a rich, sweet flavor and a creamy, caramelized texture<\/em>. The resulting garlic confit can be used as a spread on bread and added to sauces, soups, or mashed potatoes. It's a great way to enjoy garlic in a more subtle and nuanced way compared to raw or saut\u00e9ed garlic.<\/p>\n\n\n\n

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Why you'll love it?<\/strong><\/h2>\n\n\n\n

Versatile:<\/strong> A small recipe that can be used on breads, sauces, soups, stews, and more, making it the best thing in your culinary arsenal.<\/p>\n\n\n\n

Hands-Off Cooking<\/strong>: Yes, it takes a long time to make, but with the oven doing most of the work, your effort is minimal.<\/p>\n\n\n\n

Effortless Flavor<\/strong>: The garlic caramelizes gently, developing a rich and mellow taste that's a perfect, delicious, fragrant addition to dishes.<\/p>\n\n\n\n

Ingredients<\/strong><\/h2>\n\n\n\n
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Garlic<\/strong>: I always say that when a recipe has few ingredients, use the best quality possible. So, reach for the freshest garlic for this oven-roasted garlic confit.<\/p>\n\n\n\n

I know peeling them<\/strong> can be a pain, but the hot water trick really <\/em>works for me. Submerge the cloves in hot water and let them sit for a few minutes. The skin will slip off easily.<\/p>\n\n\n\n

Oil<\/strong>: You can make garlic confit with canola oil, grapeseed oil, or olive oil. As I said before, the only thing you need to take care of is that it's of good quality.<\/p>\n\n\n\n

Herbs<\/strong>: I made garlic confit with rosemary for that added flavor. It\u2019s not essential, but it works wonderfully with garlic. Thyme, peppercorns, whole chilies, or even thinly sliced lemons would be fantastic.<\/p>\n<\/div>\n\n\n\n

How to make garlic confit in an oven?<\/strong><\/h2>\n\n\n\n

Step 1:<\/strong> Place the peeled garlic cloves and your herbs in a small baking dish.<\/p>\n\n\n\n

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Step 2:<\/strong> Pour oil till the cloves are submerged.<\/p>\n\n\n\n

Step 3:<\/strong> Roast the confit in the oven for an hour or two till golden and soft.<\/p>\n\n\n\n

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<\/strong>Pro tips<\/h2>\n\n\n\n