Garlic Confit, Oil Poached Garlic
The harsh garlic is transformed into a luxurious and mellow garlic that is soft and spreadable. Mash the poached garlic into butter, spread it on sourdough bread, mash it and add it to soups, roasted vegetables, or grilled chicken. Use the poaching oil in vinaigrettes, stir frying, or as a finishing oil drizzling it on pasta or veggies. Garlic is loaded with anti-bacterial, anti-inflammatory, immunity boosting, and anti-inflammatory ingredients.
Prep time: 5-20 minute
Cooking time: 30 minutes
Ingredients
1 cup peeled garlic cloves (to save time by buying peeled garlic in the produce department)
1 cup California olive oil
Directions
Combine the ingredients in a small saucepan.
Simmer over low heat until the garlic is tender but not browned, about 30 minutes.
Let cool.
Transfer the garlic into two 1/2-pint canning jars.
Pour the poaching olive oil over the garlic, top, seal and refrigerate for up to 4 months.
Make it your own
Add 3 springs of thyme
Add 1 bay leaf
1-2 red chili pods