Garlic, a culinary staple with its pungent aroma and versatile flavor, takes on a new dimension when transformed into garlic confit. This slow-roasted technique transforms ordinary garlic cloves into velvety, caramelized gems, bursting with subtle sweetness and a hint of garlic’s signature flavor.
The process of making garlic confit is simple yet transformative. Peeled garlic cloves are submerged in a generous amount of olive oil, typically a neutral oil like canola or grapeseed, and cooked at a low temperature for an extended period. As the garlic gently simmers in the oil, it gradually loses its raw bite and bitterness, transforming into soft, spreadable morsels.
The resulting garlic confit is a culinary treasure, offering a multitude of culinary applications. Spread it on crusty bread for a garlicky treat, add it to sauces and dips for an extra layer of depth, or incorporate it into soups and stews for a rich and savory flavor. The infused olive oil, imbued with the essence of roasted garlic, becomes a culinary gem in its own right. Drizzle it over roasted vegetables, use it as a marinade for meats, or incorporate it into salad dressings for a burst of garlic goodness.
Garlic confit is a versatile culinary creation that elevates the humble garlic clove to a new level of culinary delight. With its rich flavor, buttery texture, and endless applications, garlic confit is a must-have for any kitchen. There are a lot of garlic confit uses, one of which is one of our recipes: Chickpea toast with garlic confit.
