Garlic Confit Stove Top
Garlic confit is a great way to preserve garlic or perpare garlic for quick use later on for special flavor. This method of preserving food in oil was used before the invention of refrigeration. This method is always handy as you do not know when power can go off and how long it may last. Confit garlic cloves is used in seasoning mashed potatoes, garlic bread, vegetable, pasta, meat or as simple spread for your favorite avocado toast or sandwich. You can add your favorite herbs during cooking, but for this recipe I just focused on plain garlic. The extra oil after the garlic is placed in a air tight container can be used in cooking or to make salad dressing as it make an very potent infused oil. I use olive oil for my monfit garlic as I am cooking my garlic on stove top at very low heat for about 40 minutes or until the garlic is very soft. You can make garlic confit in a slow cooker, or in the oven.
So for this recipe, what you need is:
Peeled, clean, dry garlic cloves
Extra light virgin olive oil
Storing your Garlic confit:
Garlic confit need to be stored in a fridge for up to 3 days or in freezer for months. Due to food safety and to avoid risk of botuilism or other bacteria make sure properly prepare and store your garlic confit and infused oil.
Ingredients
1 cup of peeled cleand dry garlic cloves
2 Cups of light olive oil
Instructions
1
In a small pot at low heat add oil to yor garlic. Let it cook for 40 minutes or until the garlic is soft.
2
Remove from the stove, let is cool off completely for about 3 to 4 hours. Transfer into an air tight glass freezable jar.
Use it right away or place in the fridge for up to 3 days or freeze up to several months.
