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–+ servings
confit garlic in a ramekin filled with rapeseed oil

Confit Garlic

Richard
Low and slow-roasted garlic cooked and preserved in olive oil
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Prep Time 30 minutes
Cook Time 2 hours
Total Time 2 hours 30 minutes
Course Ingredients, Side Dish
Cuisine 🇫🇷 French
Servings 20
Calories 298 kcal
How Difficult Easy

Ingredients
  

  • 6 heads garlic
  • 700 ml olive oil
  • 6 sprigs thyme
  • 3 dried red chillies

Instructions
 

  • Preheat the oven to 120°C.
  • 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.
  • Place the garlic cloves, thyme and chillies 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.
  • Allow to cool and store in an airtight container or jar for up to several weeks in the fridge.

Nutrition

Calories: 298kcalCarbohydrates: 3gProtein: 1gFat: 32gSaturated Fat: 4gFiber: 0.3gSugar: 0.4g
Keyword confit, French, garlic
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