Slow roasted garlic Confit is easy to make.
A delicious bowl of slow roasted garlic confit
It takes some time in a low oven and your house will smell amazing in the meantime.
English: A basket of garlic (allium sativum) offered for sale at the farmers’ market in Rochester, Minnesota (Photo credit: Wikipedia)
Pre-heat the oven to 250°F.
Take a deep baking pan, fill it with peeled garlic cloves.
Use peeled garlic if you don’t want to peel all of what you make.This is Waitrose ready peeled garlic in a plastic pot. (Photo credit: Wikipedia)
Cover the garlic with vegetable oil.
Add a sprig of fresh thyme and a light sprinkle of salt.
Cover the dish tightly with tin foil. Place the pan into the oven; overnight is best. If not overnight, then 4-6 hours.
The confit is done when the garlic is soft.
Remove from the oven and allow to cool before transferring into storage containers or gift jars.
Keep refrigerated.
Use the garlic in sautéed vegetables, potato dishes, spread it like butter on bread, fold it into pasta or knead it into bread dough to make a roasted garlic bread.
Garlic confit on toast
There are so many uses for this. Having a jar handy in the fridge is a real treat!
Perfect for a gift from your kitchen.
Related articles
- Good Old Garlic (healingfoodculture.wordpress.com)
- Very Easy Garlic Bread (curiosakat.com)
Spoon Feast 
Your confit looks fantastic my friend 🙂
Cheers
Choc Chip Uru
Wow Chef! Your photography skills are really coming along! The very first picture at the top is gorgeous.
It is amazing how slow roasting changes the whole taste and character of garlic…it is so good.
Gorgeous, Pamela! How long does it keep for? Thanks, hope you’re enjoying the festive season! xx
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