GARLIC CONFIT
If you are a garlic lover, this is a must-have staple for your fridge. It's amazing blended into dressings, pesto, dips, mashed potato… the list goes on!
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 1 jar
Ingredients
- 4 bulbs of garlic
- 15 g fresh thyme
- 300 ml olive oil
- sea salt
Instructions
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Seperate the garlic cloves from the blubs and peel each one.
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Place the garlic cloves, thyme, olive oil and a good pinch of salt in a saucepan, making sure the garlic is completely covered by the oil (you may need more oil if your pan is particularly big).
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Bring the pan to a very light simmer over a medium heat, then immediately turn the heat to low. Cook for 40-45 minutes, checking and stirring the garlic regularly, until the cloves are soft but still holding their shape.
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Scoop the cloves and a few sprigs of thyme out of the pan and transfer to a sterilised jar. Pour the olive oil overtop, then allow to cool completely. Refrigerate for up to 3 weeks.
Why not try this confit garlic in my Kale Pesto? Find the recipe here.
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