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Confit Garlic
- Makes
50 grams
- Difficulty
Easy
- Ready in
2 hr 30
Published 2013
The gentle cooking of garlic in oil softens both its texture and flavour, making confit garlic ideal for including in terrines and dressings. The cloves can also be easily mashed into a paste and seasoned for use as a spread.
Ingredients
1 100 ml
Method
Separate the garlic into cloves, then peel, trim off any roots and wash well. Place the cloves and oil in to a vacuum pouch and vacuum-seal on high.
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