Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
Confit
Utensils
For 2 preserving jars of each approx. 2½ dl, rinsed with hot water
How it's done
Confit
Separate and peel the garlic cloves. Place the garlic cloves in a pan along with all the other ingredients. Cook the garlic (uncovered) over a very low heat for approx. 35 mins. The garlic should be soft but not brown.
Preserving
Transfer the garlic and herbs to the clean, warm jars. Reheat the oil, pour on top of the mixture, seal immediately.
| Shelf life: | Keep in the fridge for approx. 5 months. |
|---|---|
| Tip: | If not all of the oil fits in the jars, use the remaining oil for pasta or pizza. |
| That fits: | Raclette, fondue, pasta sauces or dips |
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