Garlic confit

Garlic confit

By
From
Nature
Makes
1 jar
Prep
5 mins
Cooking time
60 mins
Photographer
Françoise Nicol

AD— When you’ve used up all the garlic cloves, you can keep the flavoured oil for cooking meat or vegetables. The low cooking temperature does not affect its nutritional qualities.

PN— This garlic confit certainly won’t leave you with bad breath! So you can use it frequently in vegetable dishes, salads or gravies. A good way to enjoy the many health benefits of garlic.

Ingredients

Quantity Ingredient
3 heads pink or fresh garlic
2 sprigs thyme
2 sprigs rosemary
15 black peppercorns
10g coarse salt
olive oil

Method

  1. Separate the cloves from 3 heads of pink or fresh garlic removing any that are really too small (keep them for a salad or another recipe).
  2. Remove only the thick outer skin of each garlic clove, then put them in a saucepan.
  3. Add 2 sprigs of thyme, 2 sprigs of rosemary, 15 black peppercorns and 10 g of coarse salt.
  4. Barely cover with olive oil.
  5. Put the pan on a very low heat; the oil should tremble gently just under a simmer, and certainly not boil.
  6. Leave the garlic to cook like this for 45 minutes to an hour.
  7. Remove the pan from the heat and allow to cool.
  8. Transfer the garlic cloves and their aromatics into a jar. Cover with the oil you cooked them in.
  9. Put on the lid and keep tightly closed.
  10. Take out the cloves with a small spoon as and when you need them, and close the lid tightly. Take out the cloves with a small spoon as and when you need them, and close the lid tightly.
Tags:
Alain
Ducasse
Nature
nature
natural
healthy
simple
nutritious
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