Donna Hay: Confit Garlic Recipe

By The Cooking World, Editorial Staff

January 7, 2022

Confit Garlic: The Liquid Gold of our Kitchen

Is there a better way to start 2022 than with a great recipe for a jar of confit garlic? We don't think so!

Poaching garlic in oil gives you the most versatile, soft, and silky condiment. You get jammy cloves and rich, velvety oil, otherwise known as liquid gold.

We always keep a jar o confit garlic in our fridge for when we need a quick flavor boost in our recipes.

PREP TIME

10 minutes

COOK TIME

40 to 45 minutes

serves

500 ml (2 cups)

Ingredients

4 whole garlic heads, cloves separated
2 cups (500 ml) extra virgin olive oil
3 sprigs lemon thyme
Finely grated zest of half a lemon

Special Equipment

Roasting Tray
500 ml mason jar

‍

Instructions

Preheat oven to 160ºC (325 ºF). Place the peeled garlic cloves in a deep 20 cm (8 inch) ceramic baking dish and flatten out evenly. Add the lemon thyme and lemon rind and cover with oil. Make sure the garlic is fully submerged in the oil, adding more oil if needed.
Cook for 40 - 45 minutes or until the garlic cloves are soft.
While the garlic and oil are hot, transfer to a sterilized glass jar, seal and store in the fridge for up to 2 weeks.

Donna Hay: Confit Garlic Recipe

Confit Garlic: The Liquid Gold of our Kitchen

Ingredients

Special Equipment

Check out these products

OXO Good Grips Julienne Peeler

Microplane Profesional Fine Grater

Hamilton Beach Rice Cooker

Vitamix E310 Explorian Blender

Instructions

Tags

Check our other recipes

The Cae Sal

Spiced Chickpea Balls Recipe

Pickled Mushrooms Recipe

Char-Grilled Steak and Mushroom Open Sandwich Recipe

About us

Are You Ready To Get Hungry?