CONfit Garlic

Confit Garlic is nothing but garlic cloves slow cooked in oil along with herbs. This is a fool proof recipe for a flavourful condiment that can be added to lot of dishes, spread, salad and butter or just have it along with some rustic bread. Confit Garlic is a simple yet a flavourful condiment that should always be there in the refrigerator 🙂 and it makes the perfect gift too.

I love Garlic. Garlic is something that I can have in any form. Raw, cooked, confit, roasted, fried…… In our family we have raw garlic pieces along with Chakli.  You must try it if you love garlic. It is one of the best combinations. My father whenever cooks, makes these roasted garlic with ghee, salt and pepper and it tastes out of the world. Then there is Garlic dal, Garlic Chutney powder to name few of my favourite dishes. It also is one of my favourite subjects to shoot.

Recently from my Europe trip I carried few varieties of Garlic. One of the most prettiest ones were the Pearl Garlic or the Single Clove Garlic. I loved shooting them.

What is Confit?

Confit, comes from the French word Confire which means Preserve. Confit means to preserve any kind of food cooked slowly to ensure it preserves well. More commonly confit is used when food is cooked in very low temperature for a long time in oil or any kind of fat. So here is how you can make Confit Garlic.

Ingredients

3 bulbs – Garlic

1 tsp – Salt

1 tbsp – Black Pepper

Olive oil

Herb of your Choice – Thyme, Rosemary, Sage

Method

Separate the garlic cloves and leave a thin film of peel on it.

Take the cloves which are of similar size, this helps in cooking evenly.

In a saucepan take garlic cloves, salt, pepper and the herb of your choice.

Add enough oil to just cover the garlic cloves.

Place the saucepan on the smallest burner on low and let it simmer.

Let the oil just simmer and not boil for 45 mins or till the garlic is soft and cooked evenly.

Let it cool.

Pour the content into an airtight jar and refrigerate.

I served it with some baguette and some sour cream and wine. Makes a perfect nibble.

Confit Garlic keeps well for weeks when kept in air tight jar and refrigerated.

Do try it out and I would love to hear from you if you do. Go ahead and print a copy of the recipe for yourself. Do not forget to follow me on Instagram for more updates.