Garlic confit

Ingredients for 4 servings:

• 4 bulbs of garlic
• 250 ml rapeseed oil

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour

Garlic in stock – no aftertaste!

Separate the garlic cloves from the bulbs; they do not need to be peeled. Bring a pot of water to a boil and blanch the garlic cloves for about 30 seconds, then cool in ice water. They will now be easy to squeeze out of the skin. Cut off the bottom end (where they were fused together). Dry the garlic cloves with kitchen paper and place them in a pot. Pour enough oil over them to cover the cloves well; the amount may vary depending on the size of the pot. Heat the pot on the stove until small bubbles appear, then reduce the heat to low; the oil should not get too hot. Cook the cloves gently for about 45 minutes, stirring occasionally. At the end of the cooking time, they will be very soft and easy to crush. Place the garlic in jars and pour the oil over them. Store in the refrigerator. You can use the confit garlic to season any dish containing garlic. The flavor of the confit cloves is milder than fresh garlic and slightly nutty. And: There’s actually no aftertaste! Of course, the oil can also be used as garlic oil. It’s also great for preserving larger quantities of garlic, especially if you only need one clove.