Confit of Garlic
"This recipe comes from the wonderful little Totally Garlic Cookbook by Helene Siegel and Karen Gillingham. My swap partner for the Fall Cookbook Swap 2008, KGCOOK, sent it to me along with many other great cookbooks."
photo by sheepdoc
- Ready In:
- 1hr 20mins
- Ingredients:
- 4
- Yields:
-
2 cups
ingredients
- 5 garlic heads
- 1 teaspoon dried rosemary
- 8 peppercorns
- 1 1⁄2 cups olive oil
directions
- Separate and peel garlic into cloves. In a small saucepan add garlic cloves and remaining ingredients, cook over low heat for one hour.
- Remove from heat and let cool. When cool add mixture to a jar and tightly cover. Store in refrigerator until ready to use.
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Reviews
-
Great flavored oil. Very easy to make. -
The house smelt amazing while this was cooking. I used fresh rosemary. Wonderful on bread, I think this will be great on sauces and gravies too, the oil will be great to drizzle over a simple salad. A girlfriend dropped by and asked for the recipe after she had a taste. I am going to keep this on hand all the time for my family. Made for the ZWT French leg, the Fearless Red Dragons -
This is great. The oil is very nice for cooking with and the garlic can be used in soups or even on crackers, like roasted garlic. I used the oil and a couple of cloves of the garlic on some baby reds. I also used fresh rosemary. Made for tag game at kittencalskitchen.com -
What a great way to preserve garlic!!! I used fresh rosemary instead of dried with great results. The oil is delicious, I will be using this a lot to saute and for drizzling over salads. Thanks for sharing this GREAT 5 star recipe!! -
A great way to keep garlic! I halved the recipe. I will be using this often to flavor recipes and the oil has a lovely flavor good for sauteing and stir frys!
RECIPE SUBMITTED BY
lauralie41
United States
