Garlic Confit

Garlic confit makes the creamiest, silkiest form of roasted garlic. It’s a bit fancier for plating, than having a big head of roasted garlic that you fork the roasted cloves out of; and it’s a bit easier for larger quantities. It takes a bit more time, since you have to get out the pressure cooker (review the instructions) and heat up water to pressure, but I think it’s shorter in the long run than roasting a bunch of individual garlic cloves, like I do after harvest. You probably wouldn’t want to do this for a small amount of garlic, though.

Garlic Confit
Yields 300
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Prep Time
30 min
Cook Time
2 hr
Total Time
2 hr 30 min
Prep Time
30 min
Cook Time
2 hr
Total Time
2 hr 30 min
Ingredients
  1. 200 g olive oil
  2. 125 g garlic cloves, peeled
  3. 2 g rosemary sprigs
  4. 1 g thyme sprigs
Instructions
  1. Combine ingredients into 16 oz canning jar
  2. Tighten the lid fully, then unscrew 1/4 turn so the jar doesn't explode under pressure
  3. Pressure cook at 15 psi (1 bar) for 2 hours
  4. Let cooker release pressure naturally, or do a quick release, but let contents of jar cool before opening
Notes
  1. Only keeps one month in the fridge, but the jars can be frozen.
Adapted from Modernist Cuisine
Adapted from Modernist Cuisine
The Plant Lady http://www.theplantlady.com/

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