We eat loads of garlic, I love the flavour in any dish and am always amazed how different it tastes in different forms. Usually confit garlic is made with whole garlic cloves but this can take quite a while, so when I’m in a bit of a rush but still in the mood for this golden goodness I make a cheat version. How? Just chopping the garlic into smaller pieces.
Easy & Quick Confit Garlic
(1 votes, average: 5.00 out of 5)
Loading...Ingredients
- 1 whole garlic bulb
- 1/2 cup olive oil
Instructions
Peel the garlic cloves and roughly chop them (don't chop too small).
Add them into a small pan and cover with olive oil, make sure all the garlic is covered by the oil.
Turn the gas onto the lowest heat and slowly let it simmer with the lid on. I used a hot plate under the pan for even slower cooking.
Small bubbles will form around the garlic, don't let it fry or they will crisp up instead of stay soft and spreadable.
After about 30 minutes remove from the heat, let cool and transfer to a clean sealable jar.
This will keep in the fridge for up to 2 weeks.
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