Umami
Umami

Garlic Confit

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servings

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total time

Ingredients

2-6 heads garlic

1-3 cups Rich Glen olive oil

2-6 sprigs of thyme

Directions

  1. preheat oven to 250F

  2. Peel the garlic by breaking the cloves away and placing them into a heatproof bowl. Submerge in boiling hot water for 5 minutes and drain. The skin will become loose and easy to peel away.

  3. Place the garlic cloves and thyme into an ovenproof dish and fully submerge in olive oil. It's important the garlic is fully submerged in the olive oil so it does not burn. Bake for 2 hours or until the garlic has browned in colour.

  4. Allow to cool and store in an airtight container or jar for up to no more than 2 weeks in the fridge. (LOOK AT NOTES)

  5. To reheat: add desired amount to small saucepan and heat over low heat until warm.

Notes

While Garlic Confit is an amazing dish, it is also dangerous if not properly handled. To state simply, it is a perfect environment for dangerous bacteria to grow.

  1. I would only keep it for 2 weeks maximum

  2. Make sure the jar is clean when storing!

  3. Always use a clean spoon when using some. Do not reuse a spoon that has touched other food.

  4. Do not leave the jar sitting outside of the fridge for too long.

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servings

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total time
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