Garlic Confit Recipe

This garlic confit recipe is so easy and delicious and takes just 15 minutes to make. Using only 2 ingredients, you can create these creamy roasted garlic morsels. This delicious spreadable garlic will add flavor to any dish you like. You can use this to flavor pastas, sauces, stir fry, mayonnaise, hummuses, or simply mash and spread on a piece of toast. This garlic will last a in the fridge for up to 3 weeks! So, making a big batch is encouraged. The garlic flavor is not too pungent, but mild and creamy, making it easy to add many cloves into a dish at a time. Let’s talk about the two simple ingredients used in this garlic confit recipe. 

Garlic Confit Recipe Rundown

Garlic: The garlic is the star of this show. Creamy roasted garlic flavor was never so simple. You can avoid the hassle of roasting a whole clove and having to peel garlic out of the skin. We recommend buying the garlic pre-peeled for ease. We buy a large bag of organic peeled garlic, so we can make large batches of this. Plus, we use garlic just about every day in our normal cooking. Garlic also comes with many health benefits. Everyone knows the old legend that garlic can ward off vampires and evil spirits too!  But on a more serious note, garlic can ward off sickness, and help prevent health problems. Garlic has been used in many civilizations as a natural medicine.  It is highly nutritious and contains very few calories. Garlic is known to combat colds and flus. One study found that high dose of garlic extract, reduced the number of days sick with cold or flu by 61%!  Another study found that garlic supplements have helped reduced high blood pressure! Garlic also can reduce cholesterol. So you can happily eat plenty of garlic, but you might need to brush your teeth and gargle if you’re planning a new date or night out!   

Olive Oil:  For this confit recipe we used organic cold pressed extra virgin olive oil. Olive oil is rich in the good kind of fats (monounsaturated). It also contains large amounts of antioxidants, and anti-inflammatory properties. Several studies have also shown that olive oil can help prevent strokes, heart disease, Alzheimer’s, diabetes, cancer, and arthritis. So I guess you could say olive oil is a superhero in some ways. Extra virgin olive oil is also antibacterial, but it is important to buy the right kind of olive oil. Not all olive oils are created equally. Extra virgin olive oil retains the most antioxidants and considered to be healthier than some of the refined olive oils out there. Many olive oils out there are also frauds, so examine the ingredients on the container, and check the company for credibility. Although we thing extra virgin olive oil is the best oil for this recipe, you can substitute any oil you like to use. Make sure, however, it is a neutral flavored, high temperature oil. You are not going to want to use coconut oil, but if you do let us know how it turned out in the comments below. 

This garlic confit takes only 15 minutes to make, and will be a nice treat to have in your life. With only 2 ingredients, there is nothing to fear about this recipe. You and your family or friends will love the delicious flavor, along with the numerous health benefits of this simple recipe.

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Peace,
Luna & Nate

Garlic Confit Recipe

Recipe by Cooking Up Vegan Course: SidesDifficulty: Easy

Servings

32

servings

Cooking time

15

minutes

Total time

15

minutes

Simple garlic confit recipe that is great for pastas, sauces, stir fry, and more!

Ingredients

• 2 Cups 2 Extra Virgin Olive Oil

• 2 Cups 2 Raw Garlic Cloves

Directions

• Begin by peeling the garlic if using whole garlic bulbs

  • 

• Next, place the olive oil and garlic into a small pot and place onto the stove on medium high heat

  • 

• Once the oil begins to bubble a bit, reduce the heat to medium-low

  • 

• Continue to simmer the garlic until golden brown (about 15 minutes)

  • 

• Once the garlic is evenly golden, remove from heat and allow to cool
• After the garlic has cooled, place into a jar and seal tightly

• Place the jar of garlic confit into the fridge for up to 3 weeks

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