Garlic Confit

Garlic Confit
Staff Writer
Garlic Confit

Viviane Bauquet Farre

Garlic Confit

Life without garlic? I would rather never have to contemplate such a thing. The tiny cloves of the mythical Allium sativum plant are pungent, intensely aromatic, and impressively flavorful — an irreplaceable and unique ingredient.

I always marvel at what one little clove of garlic can do. Whether sautéed, roasted, or used raw, its presence transforms any dish in the most dramatic, delicious way.

But have you ever tried making garlic confit? If you haven’t, then you’re in for a wonderful treat. The term confit is used to describe anything that has been cooked slowly into a rich, succulent texture. To confit garlic, the cloves are very gently poached in oil, transforming them into the most delicate, sweet, and tender morsels. A dream!

The confit cloves can be used to flavor soups, sauces, pastas, vinaigrettes, marinades, or mashed potatoes. For a quick but sublime nibble, spread them on a crusty slice of bread. Use the oil in salad dressings and marinades, drizzle it on veggies, or dip some bread in it.

32
Servings
217
Calories Per Serving
Deliver Ingredients

Ingredients

  • 3  cups  unpeeled garlic cloves (about 112 cloves)
  • 3  cups  extra-virgin olive oil, plus more as needed

Directions

Fill a large bowl with cold water and several ice cubes. Set aside. Bring 2 quarts water to a boil in a medium-sized saucepan. Place the unpeeled garlic cloves in a sieve and dip them in the hot water for 20 seconds.

Remove from the boiling water and dip the sieve in the ice water bath. As soon as the cloves are cooled, place on a cutting board. Cut off the root ends and skin the garlic (the skins should slip right off). Pat dry with a clean kitchen towel.

Place the garlic in a medium-sized, heavy-bottomed saucepan. Add the oil. (The oil should cover the cloves by 1-inch. You may need a bit more or less oil, depending on the size of the pan you use.) Place the pan over medium heat.

As soon as small bubbles appear, reduce heat to very low (or the lowest setting on the stove: The oil should never reach 180 degrees and only small bubbles should form in the pan). As the oil heats up, bits of skin might float to the surface; skim them off with a mesh spatula.

Gently cook the garlic for 40 minutes, stirring occasionally, until it is very tender and the cloves look very pale golden. Remove from heat and set aside, allowing the cloves to cool in the oil. Store in an airtight container and refrigerate for up to 1 week.

Nutritional Facts

Total Fat
21g
30%
Saturated Fat
6g
25%
Carbohydrate, by difference
12g
9%
Protein
1g
2%
Vitamin A, RAE
2µg
0%
Vitamin K (phylloquinone)
31µg
34%
Calcium, Ca
119mg
12%
Choline, total
7mg
2%
Fiber, total dietary
6g
24%
Folate, total
5µg
1%
Iron, Fe
2mg
11%
Magnesium, Mg
49mg
15%
Manganese, Mn
11mg
100%
Phosphorus, P
20mg
3%
Selenium, Se
1µg
2%
Sodium, Na
52mg
3%
Water
2g
0%

Garlic Shopping Tip

Italian food is about simplicity and letting the ingredients shine. So make sure you get ingredients that are great quality and flavor. Farmers markets and specialty stores will have great produce and products. Just be sure to have some great olive oil.

Garlic Cooking Tip

Unlike other highly regarded cuisines, Italian cooking is usually simple to make with many dishes having only 4 to 8 ingredients. Italian cooks rely chiefly on the quality of the ingredients rather than on elaborate preparation.