It is very easy to make Garlic Confit and it will enhance just about anything you add it to. We’ve used it in Garlic Mashed Potatoes, and Shepherd’s Pie. Added it to the Polenta with Stroganoff Sauce. Other great pairing ideas are to add it to pizza, avocado toast, pasta, and, of course, garlic bread!
One of the things I love about cooking is that so many cooking techniques have been around since ancient times. The origins of garlic confit can be traced back to the middle ages. Cooking foods slowly in fat is a way to preserve food. It also makes it very delicious.
Shop the Recipe…
The affiliate links above earn us a small commission on the purchase if you use the link. We appreciate your support.
How to Make Garlic Confit
Servings: 8 ounces
Garlic Confit is very easy to make and will enhance just about anything you add it to. We've made Garlic Mashed Potatoes, Shepherd's Pie, and added it to Polenta with Stroganoff Sauce. Other great pairings ideas are to add it to pizza, Avocado Toast, Pasta and Garlic Bread!Print Recipe
How to make Garlic Confit
- Combine the garlic, extra virgin olive oil, bay leaf, and thyme. Cook over very low heat until the garlic cloves are a light golden brown. The garlic clove should smash easily when pressed against the bottom of the pan with a spoon. Allow the garlic to cool in the oil, and remove the thyme and bay leaf. Set aside.
- Garlic confit can kept refirigerated for 7 -10 days. The oil, without the garlic cloves, will last up to a month refrigerated.
Nutritional values are an estimate.
Serving: 1oz. | Calories: 26kcal | Carbohydrates: 6g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 3mg | Potassium: 71mg | Fiber: 1g | Sugar: 1g | Vitamin A: 20IU | Vitamin C: 6mg | Calcium: 32mg | Iron: 1mg