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.

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How to Make Garlic Confit

Garlic Confit before cooking — Garlic before being cooked.

Garlic Confit Cooked — And after it’s been cooked.

Chefs Tips

The key to making great confit is time, it takes about 30 – 45 minutes to cook.
The ideal temperature to cook this dish is low heat.
Remove the Bay Leaf and Thyme Sprigs after the oil has cooled.
Keep Garlic Confit refrigerated. It will keep for 7- 10 days or freeze for up to 3 months.

Garlic Confit

Course: Sauce, Side Dish

Cuisine: French

Keyword: Garlic Confit, Vegan

Prep Time: 5

Cook Time: 30

Servings: ounces

Calories: 26kcal

Author: Those Vegan Chefs

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!

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Ingredients

1 cup garlic peeled and stemmed
¾ cup olive oil extra virgin
1 bay leaf
2-3 thyme sprigs

Instructions

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.

Notes

Nutritional values are an estimate.

Nutrition

Garlic Confit

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.

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