Garlic Confit

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6 heads garlic, peeled
2 cups canola oil (or just enough to cover the cloves in a small saucepan)
1 16-ounce jar with cap

The only work this recipe requires is peeling a whole truckload of garlic. To get a head start on the peeling process, put the unpeeled cloves in a metal bowl, cover the bowl with a plate, or another similar shaped bowl, and shake it vigorously. The skins will loosen or fall off. Once you get all your cloves peeled, toss them in a small saucepan and pour in the canola oil until it just covers the cloves. Put the saucepan on the absolute lowest heat your stovetop can muster (consider using a heat diffuser mat), and let it cook for 1 1/2 hours. A few champagne-like bubbles are inevitable, but avoid the rough boil. You want the garlic cloves to soften (while maintaining their shape), but not brown. Test the softness of the cloves with a spoon. When your cloves are soft, turn off the heat and allow the oil to cool. Spoon the garlic into individual jars and cover it with the garlic oil. The garlic will last in the refrigerator for months.

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