Confit garlic cloves

Confit garlic cloves

Total: 45 Min. | Active: 45 Min.
vegan, lactose-free, gluten-free, Low Carb
Nutritional value / 100 g: 584 kcal
, Fat: 60 g
, Carbohydrate: 8 g
, Protein: 2 g

Ingredients

2 glasses

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

6 garlic
4 bay leaves
4 sprigs thyme
2 sprigs rosemary
1 tsp peppercorn, crushed
1 tsp fennel seeds, crushed
5 dl olive oil
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Utensils

For 2 preserving jars of each approx. 2½ dl, rinsed with hot water

How it's done

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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.

Good to know
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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