Slow-roasted garlic cloves become soft and sweet with thyme, bay leaf, and black peppercorns.
200g
4piece
2piece
1tsp
0.5tsp
300ml| # | Product | Quantity | Notes | State | |
|---|---|---|---|---|---|
| 1 | | 200g | — | — | |
| 2 | | 4piece | — | — | |
| 3 | | 2piece | — | — | |
| 4 | | 1tsp | — | — | |
| 5 | | 0.5tsp | — | — | |
| 6 | | 300ml | — | — |
Peel the garlic cloves and lay them on the chopping board.
Garlic clove · 200 g
Preheat the oven to 120 °C.
Transfer the peeled garlic cloves into the dish.
Add the fresh thyme sprigs to the garlic in the dish.
Fresh thyme sprigs · 4 pieceAdd the dried bay leaves to the peeled garlic cloves and fresh thyme sprigs.
Dried bay leaves · 2 pieceGrind the black peppercorns into the small bowl using a pepper mill.
Black peppercorns · 1 tsp
Add the freshly ground black pepper to the peeled garlic cloves, fresh thyme sprigs and dried bay leaves.
Add the flaked sea salt to the garlic clove mixture.
Flaked sea salt · 0.5 tspPour the olive oil over the peeled garlic clove and fresh thyme sprig mixture with the flaked sea salt, ensuring the cloves are fully submerged.
Light olive oil · 300 mlCover the dish tightly with foil to seal in the garlic and oil.
Place the covered dish in the oven.
Roast until the garlic cloves are completely tender and sweet.
Remove the dish from the oven using oven gloves.
Leave the garlic confit to cool to room temperature.
Spoon the cooled garlic confit along with its oil into a sterilised jar, ensuring the cloves are covered by the oil.
Seal the jar and refrigerate the garlic confit at once, at 4 °C or below. Use it within 4 days, or freeze it; the oil does not preserve the garlic. The thyme and bay stay in the jar to flavour the oil; they are not eaten.
| # | Product | Tool | Action |
|---|---|---|---|
| 1 | 200 g | | Peel the garlic cloves and lay them on the chopping board.⏱ 5 minResultPeeled garlic clovesused in step 3 |
| 2 | — | | Preheat the oven to 120 °C.⏱ 10 min |
| 3 | Peeled garlic clovesstep 1 | | Transfer the peeled garlic cloves into the dish.⏱ 1 minResultPeeled garlic cloves |
| 4 | 4 piece | | Add the fresh thyme sprigs to the garlic in the dish.⏱ 20sResultPeeled garlic cloves and fresh thyme sprigs |
| 5 | 2 piece | | Add the dried bay leaves to the peeled garlic cloves and fresh thyme sprigs.⏱ 20sResultPeeled garlic cloves and fresh thyme sprigs and dried bay leaves |
| 6 | 1 tsp | | Grind the black peppercorns into the small bowl using a pepper mill.⏱ 20sResultFreshly ground black pepper |
| 7 | Freshly ground black pepperstep 6 | | Add the freshly ground black pepper to the peeled garlic cloves, fresh thyme sprigs and dried bay leaves.⏱ 20sResultFreshly ground black pepper and peeled garlic clove mixture |
| 8 | 0.5 tsp | | Add the flaked sea salt to the garlic clove mixture.⏱ 20sResultFreshly ground black pepper and peeled garlic clove mixture |
| 9 | 300 ml | | Pour the olive oil over the peeled garlic clove and fresh thyme sprig mixture with the flaked sea salt, ensuring the cloves are fully submerged.⏱ 1 minResultOil-submerged seasoned garlic cloves |
| 10 | — | | Cover the dish tightly with foil to seal in the garlic and oil.⏱ 20s |
| 11 | — | | Place the covered dish in the oven.⏱ 10sResultOil-submerged seasoned garlic cloves |
| 12 | — | | Roast until the garlic cloves are completely tender and sweet.⏱ 57 minResultRoasted garlic confit |
| 13 | — | | Remove the dish from the oven using oven gloves.⏱ 15sResultRoasted garlic confit |
| 14 | — | | Leave the garlic confit to cool to room temperature.⏱ 30 minResultCooled garlic confit |
| 15 | Cooled garlic confitstep 14 | | Spoon the cooled garlic confit along with its oil into a sterilised jar, ensuring the cloves are covered by the oil.⏱ 2 minResultCooled garlic confit |
| 16 | — | | Seal the jar and refrigerate the garlic confit at once, at 4 °C or below. Use it within 4 days, or freeze it; the oil does not preserve the garlic. The thyme and bay stay in the jar to flavour the oil; they are not eaten.⏱ 30 minResultGarlic Confit |
| Total Time | 2 hr 11 min | ||
Not served on its own — it goes into or alongside other dishes. Keep it until it is needed.
| Nutrient | Per 100g |
|---|---|
| 267kcal | |
| 6g | |
| 14g | |
| 2g | |
| 33g | |
| 1g | |
| 3g | |
| 578mg |
Slow-roasted garlic cloves become soft and sweet with thyme, bay leaf, and black peppercorns.
What you’ll doYou will put peeled garlic cloves in a dish with thyme, bay, pepper and sea salt, cover them with olive oil and seal the dish with foil. They roast gently in a low oven until soft and sweet, then cool in the oil.
