Garlic Confit
This Garlic Confit is roasted low and slow for the sweetest most delicious garlic that is mouthwatering smashed on a crusty baguette with some of the oil or even on crackers. Use it to make an incredible garlic sauce for pasta or hearts of palm spaghetti. There a so many ways to enjoy it! It keeps well in a glass jar in the refrigerator but bring it room temperature or warm it slightly before serving.
15 minutes
2 hours
Difficulty:
Easy
Show nutritional information
| This is our estimate based on online research. | |
| Calories: | 321 |
| Fat: | 37 g |
| Carbohydrates: | 0 g |
| Protein: | 0 g |
| Cholesterol: | 0 g |
| Sodium: | 89 mg |
| Fiber: | 0 g |
| Sugars: | 0 g |
| Calculated for total recipe. | |
Serves: 6-8
Ingredients
- 3 - 4 head3 - 4 head3 - 4 head Garlic, peeled & left whole
- 3 sprigs3 sprigs3 sprigs fresh Rosemary
- 1 cup1 cup1 cup Extra Virgin Olive Oil, or enough to cover garlic
- 0.25 tsp0.25 tsp0.25 tsp Salt
Process
Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
- Preheat oven to 250˚
- Place cloves in an oven proof casserole
- Pour oil over
- Add rosemary sprigs
- Sprinkle with salt
- Bake for 2 hours uncovered
- Allow to cool and store in the refrigerator in a glass jar
- Enjoy this recipe by Penny's Primal!
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