Last summer was the first time I've ever "confit-ed" anything. The term confit means cooking something in fat (usually oil or butter) on low heat for a very long time. When you think about it, wouldn't everything taste delicious cooked in fat for a long time?! The possibilities are endless, you can confit anything your in-season heart desires.
Garlic is one of the faster vegetables to confit. The whole process takes about an hour, and most of the time you're sitting down and catching up on your favorite TV show. Cooking garlic in oil produces a sweet, flavorful, soft, and versatile ingredient. There is so much you can do with this garlic! Among my favorites are mixing them into mashed potatoes, spreading them on toasted bread, and adding them into dips. Plus, the oil you store the garlic in is now transformed into a delicious garlic-infused masterpiece. I love using the oil to drizzle on soups, add to a vinaigrette, or serving with a crispy baguette.
8-10 Heads of garlic
9-10 sprigs of woody herbs- (thyme, rosemary, winter savory)
3 cups olive oil
1. Peel the garlic cloves and transfer them to a saucepan. Add the herbs and oil.
2. Cover the pan and cook on very low heat for 30 minutes. Do not let the oil simmer! The oil should not go above 200 degrees.
3. Test the garlic by piercing it with a fork after 30 minutes. If it's not very soft, poach for an extra 10-15 minutes.
4. Remove the pan from heat, keep the pan covered and allow the garlic and oil to come to room temperature.
5. Pour the garlic, oil, and herbs evenly into mason jars. The confit garlic will last up to 4 months in the refrigerator.