Garlic Confit
Slow-roasted garlic cloves become soft and sweet with thyme, bay leaf, and black peppercorns. Serves 4.
TOTAL TIME
2 hr 10 min
ACTIVE TIME
10 min
DIFFICULTY
Medium
CUISINE
—
Who’s eating
A
Ingredients0/6
Ingredients6 items · 4 servings
1Garlic clove200g
2Fresh thyme sprigs4piece
3Dried bay leaves2piece
4Black peppercorns1tsp
5Flaked sea salt0.5tsp
6Olive oil300ml
| # | Product | Quantity | Unit | Notes | State | |
|---|---|---|---|---|---|---|
| 1 | 200 | g | — | — | ||
| 2 | 4 | piece | — | — | ||
| 3 | 2 | piece | — | — | ||
| 4 | 1 | tsp | — | — | ||
| 5 | 0.5 | tsp | — | — | ||
| 6 | 300 | ml | — | — |
Tools6 items
Procedure13 steps
1
2
→ fan 100°C
⏱ 10 min120°C
3
4
the fresh thyme sprigs, dried bay leaves, black peppercorns and flaked sea salt to the ovenproof dish
Fresh thyme sprigs · 4 pieceDried bay leaves · 2 pieceBlack peppercorns · 1 tspFlaked sea salt · 0.5 tsp
⏱ 1 min
5
the olive oil to the ovenproof dish → ensuring all cloves are fully submerged
Olive oil · 300 ml
⏱ 1 min
6
the garlic and oil in dish with the foil → tightly
⏱ 20s
7
the garlic clove mixture from the ovenproof dish → about 55–60 minutes until garlic is completely tender and pale golden
⏱ 57 min120°C
8
the garlic clove mixture from the conventional oven → leave in the oil until completely cooled
⏱ 30 min
9
the cooled garlic confit from the ovenproof dish into the sterilised jar
⏱ 2 min
10
the cooled garlic confit at the refrigerator → seal jar and refrigerate; use within 2 weeks, keeping garlic submerged under the oil
Result · Garlic Confit⏱ 30 min
Total Time2 hr 10 min
| # | Product | Quantity | Unit | Tool / Setting | Time / °C | Instruction |
|---|---|---|---|---|---|---|
| 1 | 200 | g | 5 min | a garlic cloveResult · Peeled garlic cloves · used in step 3 | ||
| 2 | — | — | — | 10 min · 120°C | → fan 100°C | |
| 3 | Peeled garlic clovesstep 1 | — | — | 1 min | the peeled garlic cloves to the ovenproof dish → single layer | |
| 4 | 4 | piece | 1 min | the fresh thyme sprigs, dried bay leaves, black peppercorns and flaked sea salt to the ovenproof dish | ||
| 2 | piece | |||||
| 1 | tsp | |||||
| 0.5 | tsp | |||||
| 5 | 300 | ml | 1 min | the olive oil to the ovenproof dish → ensuring all cloves are fully submerged | ||
| 6 | — | — | — | 20s | the garlic and oil in dish with the foil → tightly | |
| 7 | Garlic clove mixturestep 9 | — | — | 57 min · 120°C | the garlic clove mixture from the ovenproof dish → about 55–60 minutes until garlic is completely tender and pale golden | |
| 8 | Garlic clove mixturestep 10 | — | — | 30 min | the garlic clove mixture from the conventional oven → leave in the oil until completely cooled | |
| 9 | Cooled garlic confitstep 11 | — | — | 2 min | the cooled garlic confit from the ovenproof dish into the sterilised jar | |
| 10 | Cooled garlic confitstep 12 | — | — | 30 min | the cooled garlic confit at the refrigerator → seal jar and refrigerate; use within 2 weeks, keeping garlic submerged under the oilResult · Garlic Confit | |
| Total Time | 2 hr 10 min | |||||
Nutritionper serving
Estimated · pre-cooking · 67% ingredients covered
| Nutrient | Per serving |
|---|---|
| 688kcal | |
| 3g | |
| 69g | |
| 10g | |
| 17g | |
| 0.5g | |
| 1g | |
| 300mg |
Ingredients0/6
Tools0/0
Recipe
Garlic Confit
Slow-roasted garlic cloves become soft and sweet with thyme, bay leaf, and black peppercorns. Serves 4.
Serves4
Total2 hr 10 min
LevelMedium
Ingredients
- Garlic clove200 g
- Fresh thyme sprigs4 piece
- Dried bay leaves2 piece
- Black peppercorns1 tsp
- Flaked sea salt0.5 tsp
- Olive oil300 ml
Tools
Paring knife · Conventional oven · Ovenproof dish · Foil · Spoon · Sterilised jar
Method
1
Peel a garlic clove
Result · Peeled garlic cloves · used in step 3
5 minParing knifeGarlic clove · 200 g
2
Preheat → fan 100°C
120°C10 minConventional oven
3
Add the peeled garlic cloves to the ovenproof dish → single layer
1 minOvenproof dishPeeled garlic cloves · step 1
4
Add the fresh thyme sprigs, dried bay leaves, black peppercorns and flaked sea salt to the ovenproof dish
1 minOvenproof dishFresh thyme sprigs · 4 pieceDried bay leaves · 2 pieceBlack peppercorns · 1 tspFlaked sea salt · 0.5 tsp
5
Add the olive oil to the ovenproof dish → ensuring all cloves are fully submerged
1 minOvenproof dishOlive oil · 300 ml
6
Cover the garlic and oil in dish with the foil → tightly
20sFoil
7
Roast the garlic clove mixture from the ovenproof dish → about 55–60 minutes until garlic is completely tender and pale golden
120°C57 minConventional ovenGarlic clove mixture · step 9
8
Rest the garlic clove mixture from the conventional oven → leave in the oil until completely cooled
30 minOvenproof dishGarlic clove mixture · step 10
9
Transfer the cooled garlic confit from the ovenproof dish into the sterilised jar
2 minSpoonCooled garlic confit · step 11
10
Chill the cooled garlic confit at the refrigerator → seal jar and refrigerate; use within 2 weeks, keeping garlic submerged under the oil
Result · Garlic Confit
30 minSterilised jarCooled garlic confit · step 12
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