Extra Garlic? Make an Incredible Garlic Confit!
Garlic confit is something very simple to make with lots of garlic, and something incredibly amazing to eat! Garlic confit is an old French technique – a play on preserving meat in it’s own fat. Except, with garlic confit, garlic is the fat of choice. To me, garlic confit is almost like keeping that favorite sauce of yours on hand to add to all of your dishes. You can use garlic confit to spice up any vegetable dish – steamed, grilled, sauteed, baked – you name it. I don’t know about you, but I can never quite get enough garlic in my recipes!
How to Make Garlic Confit
It’s simple. All you will need is 2 (or more, if you desire) heads of garlic.
- Peel the cloves and place into a small saucepan.
- Pour enough olive oil to cover them completely – about ¾ cup for 2 heads.
- Bring the oil and cloves to a simmer, then reduce heat to as low as possible.
- Cook like this for 45 minutes – be very careful you do not simmer intensely or you will burn this delicate preparation.
- Once the garlic is soft and tender, scoop out with a spoon into a clean, glass sealable jar and pour the remaining olive oil into the jar to cover the cloves.
- This next step is very important – cool the confit to room temperature, then cover the jar tightly with a lid.
- You can keep the Garlic Confit refrigerated for several weeks.
- To add more flavor, if desired, add fresh rosemary or thyme to the saucepan at the beginning of heating the garlic.
How to Use Garlic Confit
So, now that you have this wonderful mixture at your disposal, how can you use it? Here are some ideas:
- Mix the garlic confit with a balsamic vinegar and toss into a salad.
- Toss sauteed, grilled, or baked vegetables with the mixture – pairs wonderfully with asparagus, cauliflower, broccoli, and brussels sprouts.
- Use in replace of unhealthy mayo on a sandwich, or on a pizza crust before topping.
- Toss the garlic confit with your favorite vegetable pasta recipe. Don’t forget about that mashed cauliflower!
- Add to any sauce or soup for extra flavor.
Health Benefits of Garlic
- Garlic is a natural antibiotic
- A 1 ounce (28 grams) serving of garlic contains:
- Manganese: 23% of the RDA
- Vitamin B6: 17% of the RDA
- Vitamin C: 15% of the RDA
- Selenium: 6% of the RDA
- Fiber: 0.6 gram
- Decent amounts of calcium, copper, potassium, phosphorus, iron and vitamin B1
A Warning About Botulism
As per the center for Disease Control, it is very important to refrigerate garlic confit. Garlic is an extremely low-acid vegetable, and when it is stored improperly in oil (without oxygen) and in warm temperatures (at room temperature), it can produce a very serious toxin that causes the illness botulism (food poisoning caused by a bacterium).
Ensure to use a clean jar with a tight seal to store; cool the garlic and oil as quickly as possible, and refrigerate it immediately. If you store the preserved garlic properly, it should keep for several months, however, to be completely safe, it is recommend to only store it for up to three weeks. If you’re worried, you can also safely freeze garlic confit for several months.