Main Course
Roasted Garlic Confit
Instructions:
1. In a saucepan, combine the peeled garlic cloves, olive oil, thyme, and bay leaf.
2. Cook over low heat for 30-40 minutes, stirring occasionally, until the garlic is soft and golden brown.
3. Season with salt and pepper to taste.
4. Remove the saucepan from heat and let the garlic cool in the oil.
5. Transfer the garlic confit to a sterilized jar and cover with the oil.
6. Store in the refrigerator for up to 2 weeks.
1. In a saucepan, combine the peeled garlic cloves, olive oil, thyme, and bay leaf.
2. Cook over low heat for 30-40 minutes, stirring occasionally, until the garlic is soft and golden brown.
3. Season with salt and pepper to taste.
4. Remove the saucepan from heat and let the garlic cool in the oil.
5. Transfer the garlic confit to a sterilized jar and cover with the oil.
6. Store in the refrigerator for up to 2 weeks.
Ingredients
Ingredients:
- - 1 head of garlic cloves peeled
- - 200ml olive oil
- - 1 sprig of fresh thyme
- - 1 bay leaf
- - Salt and pepper to taste
Method
Instructions:
- In a saucepan, combine the peeled garlic cloves, olive oil, thyme, and bay leaf.
- Cook over low heat for 30-40 minutes, stirring occasionally, until the garlic is soft and golden brown.
- Season with salt and pepper to taste.
- Remove the saucepan from heat and let the garlic cool in the oil.
- Transfer the garlic confit to a sterilized jar and cover with the oil.
- Store in the refrigerator for up to 2 weeks.
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