Veggies Plus Salads

How To Make Garlic Confit and Shallot Confit

Name: How To Make Garlic Confit and Shallot Confit
Prep time: 5 min
Cook time: 2 h
Total time: 2 h 5 min
Yield: 15 servings
Ingredients: 15-30 cloves garlic (peeled); 2 cups grapeseed or canola oil (or enough to cover the garlic by about 1/2"); 4-5 shallots (peeled and thinly sliced); 2 cups grapeseed or canola oil (or enough to cover the shallots by about 1/2"); 4-5 sprigs fresh thyme; ½ stem fresh rosemary; 4-5 sage leaves

15 servings

porsjoner

5 minutes

aktiv tid

2 hours 5 minutes

total tid

Start matlaging

Ingredienser

15-30 cloves garlic (peeled)

2 cups grapeseed or canola oil (or enough to cover the garlic by about 1/2")

4-5 shallots (peeled and thinly sliced)

2 cups grapeseed or canola oil (or enough to cover the shallots by about 1/2")

4-5 sprigs fresh thyme

½ stem fresh rosemary

4-5 sage leaves

Fremgangsmåte

Preheat the ovent to 225°.

Put the garlic (or shallots in a small, ovenproof pan or dish. Add the olive oil to cover and place in the oven. (If using an herb, add it to the pan and submerge it in the oil.

Poach for 2 hours and check for doneness. They should be so soft that you can easily mash them with a fork. If they're not quite there, continue poaching for another 15 minutes and check again.

Let cool to room temperature and transfer to an airtight storage jar. Refrigerate for up to two weeks. You can use the oil as well as the garlic/shallots in cooking. The oil is great for sauteing meats or adding to salad dressings.

Næringsinnhold

Porsjonsstørrelse

Kalorier

30 kcal

Totalt fett

3 g

Mettet fett

1 g

Umettet fett

Transfett

Kolesterol

Natrium

1 mg

Totalt karbohydrater

1 g

Kostfiber

1 g

Totalt sukker

1 g

Protein

1 g