Healthy Garlic Confit Recipe Will Make Your House Smell Freakin' Amazing (2 Ingredients) by Donna John
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We have a chef in the family, Marcus Lopez, who shares his delicious recipes on social media. He recently posted about making garlic confit. "Made the house smell effing amazing!!! Nothing like some garlic confit for the week." I knew very soon my house would smell effing amazing, too, when I made this garlic confit recipe myself.
Garlic confit (pronounced con-fee) may sound fancy, but it is simply garlic cooked slow and low in olive oil until soft and tender. You only need two ingredients to make this healthy recipe: fresh garlic (read about the health benefits of garlic) and olive oil (check out the health benefits of olive oil). You could also throw in some optional fresh herbs, if you'd like. Fresh herbs have health benefits, too!
Cooking Tip: For a shortcut recipe, buy garlic that's already peeled in a bag. Though fresh is always best!
Garlic confit can be used in so many ways. Put it on pizza, stir it into sauces or add it to pasta recipes. Whip a few cloves into mashed potatoes or spread it on toasted bread or bruschetta. Whisk a clove or two into salad dressings, dips or guacamole.
Here is how Chef Marcus makes his garlic confit. How will you use it?
Cuisine: French
Prep Time: 15 minutes (depends on how many garlic you have to peel)
Cook Time: 1 to 3 hours
Total Time: 1 to 3 hours
Servings: 12
Ingredients
- garlic cloves, peeled
- olive oil
- fresh herbs (optional)
Here's how to make it:
- Fill a cold cast iron skillet with the peeled garlic. Add herbs, if using.
- Cover completely with olive oil.
- Turn the burner to the lowest setting.
- Cook until tender. (Chef Marcus says cook time varies, but usually 1 to 3 hours depending on personal preference.) Keep the garlic cloves covered in oil and refrigerated for up to 1 month.
Photos courtesy of Chef Marcus Lopez
Recipe cooking times, nutritional information and servings are approximate and provided for your convenience. However, 30Seconds is not responsible for the outcome of any recipe, nor may you have the same results because of variations in ingredients, temperatures, altitude, errors, omissions or cooking/baking abilities. Any nutritional information is provided as a courtesy and it is up to the individual to ascertain accuracy. To ensure image quality, we may occasionally use stock photography.
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