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Garlic Confit
Credit:
Lennart Weibull
Recipe Summary
prep: 5 mins
total: 2 hrs 20 mins
Yield: Makes about 1/2 cup mashed
Ingredients
Ingredient Checklist
3 large or 4 small heads garlic
6 thyme sprigs
Extra-virgin olive oil
Gallery
Garlic Confit
Credit:
Lennart Weibull
Recipe Summary
prep: 5 mins
total: 2 hrs 20 mins
Yield: Makes about 1/2 cup mashed
Gallery
Garlic Confit
Credit:
Lennart Weibull
Garlic Confit
Credit:
Lennart Weibull
Garlic Confit
Recipe Summary
prep: 5 mins
total: 2 hrs 20 mins
Yield: Makes about 1/2 cup mashed
Recipe Summary
prep: 5 mins
total: 2 hrs 20 mins
Yield: Makes about 1/2 cup mashed
prep: 5 mins
total: 2 hrs 20 mins
prep:
5 mins
total:
2 hrs 20 mins
Yield: Makes about 1/2 cup mashed
Makes about 1/2 cup mashed
Ingredients
Ingredients
- 3 large or 4 small heads garlic
- 6 thyme sprigs
- Extra-virgin olive oil
Directions
Preheat oven to 275 degrees. Using a serrated knife, remove the top third of each head. Place garlic, cut-sides down, in a 6-cup loaf pan. Add thyme and enough oil to just cover (about 2 cups). Cover with parchment-lined foil and bake until garlic is soft, 1 hour to 1 hour, 15 minutes. Let cool completely, then transfer to an airtight container and refrigerate up to 2 weeks. (Oil can be strained after a day or two and refrigerated separately.)
Reviews
Add Rating & Review
Reviews
Add Rating & Review
Add Rating & Review
All Reviews for Garlic Confit
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
All Reviews for Garlic Confit
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
