Garlic Confit

From the kitchen of Carly

Slow-roasted garlic becomes silky, sweet, and spreadable after two hours in a low oven. Golden cloves packed in oil keep for weeks. Use them on toast, stir into soups, or mash into butter for instant depth.

Prep
n/a
Cook
n/a
Total
n/a
Servings
4
Difficulty
medium

Ingredients

4 servings

  • 13 heads of garlic, cloves peeled
  • 11 1/2 cups (or more) grapeseed oil

Instructions

  1. Preheat oven to 250°F. Place garlic and oil in a small saucepan (add more oil if cloves aren't submerged). Cover and bake until cloves are golden and tender, about 2 hours. Let cool; transfer garlic and oil to an airtight container and chill.

  2. Garlic can be cooked 2 weeks ahead. Keep chilled. Bring to room temperature before using.