Slow Cooked Garlic Confit Recipes

SLOW-COOKED GARLIC CONFIT

Slow-Cooked Garlic Confit image

"Confit" is food that has been preserved in fat, and when this method is applied to garlic cloves, the flavor becomes concentrated, it brings out the natural sweetness, and tames the strong bite. Add to soups, stews, vinaigrette, mashed potatoes, spread on crostini, or eat on its own!

Provided by France C

Categories Side Dish Sauces and Condiments Recipes

Time 1h50m

Yield 16

Number Of Ingredients 4

Ingredients

2 heads garlic
½ teaspoon salt
⅛ teaspoon red pepper flakes
⅔ cup olive oil

Steps:

Preheat the oven to 250 degrees F (120 degrees C).
Peel garlic cloves and place into a small 2-cup baking dish or large ramekin. Sprinkle with salt and red pepper flakes. Drizzle with oil, ensuring all cloves are covered. Cover dish with foil.
Bake in the oven until garlic cloves are soft and just starting to brown around the edges, 1 1/2 to 2 hours. Do not overcook, as garlic will become bitter.
Transfer garlic cloves to a clean jar. Cover lightly with oil. Seal lid and refrigerate; use within 3 to 5 days.

Nutrition Facts : Calories 90.1 calories, Carbohydrate 2.3 g, Fat 9 g, Fiber 0.2 g, Protein 0.4 g, SaturatedFat 1.2 g, Sodium 74 mg, Sugar 0.1 g

GARLIC CONFIT

Garlic Confit image

This is a genius technique in which you slowly cook garlic in oil and herbs. Use it to make Martha's Roasted-Garlic Toast with Tomato, Spaghetti alle Vongole, and Stuffed Artichokes with Capers and Cornichons.

Provided by Martha Stewart

Categories Food & Cooking Healthy Recipes Gluten-Free Recipes

Time 2h20m

Yield Makes about 1/2 cup mashed

Number Of Ingredients 3

Ingredients

3 large or 4 small heads garlic
6 thyme sprigs
Extra-virgin olive oil

Steps:

Preheat oven to 275 degrees. Using a serrated knife, remove the top third of each head. Place garlic, cut-sides down, in a 6-cup loaf pan. Add thyme and enough oil to just cover (about 2 cups). Cover with parchment-lined foil and bake until garlic is soft, 1 hour to 1 hour, 15 minutes. Let cool completely, then transfer to an airtight container and refrigerate up to 2 weeks. (Oil can be strained after a day or two and refrigerated separately.)

GARLIC CONFIT

Garlic Confit image

Confit is a method that preserves food in oil and was used before the invention of refrigeration. Use the garlic cloves in mashed potatoes, pasta, garlic bread, or as a quick way to season steamed veggies. Look for bulbs that have cloves that are tight and the skin should have a purple hue. I've used thyme but feel free to use your favorite fresh herbs.

Provided by Bren

Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes

Time 2h35m

Yield 20

Number Of Ingredients 3

Ingredients

2 bulbs garlic
¾ cup pure olive oil
2 sprigs fresh thyme

Steps:

Cut the tops off the garlic bulbs, place on a clean working surface, and press down firmly with the flat part of a large knife to separate the cloves from the bulb. Remove the skins and discard.
Pour oil into a very small pot; add garlic cloves and thyme.
Turn heat to medium and cook until bubbles start to form. Lower the heat to the lowest possible setting and cook until garlic is soft but not brown, 20 to 25 minutes, depending on the size of the cloves.
Place garlic cloves and oil in an ice cube tray and freeze until firm, 2 to 3 hours. Remove frozen cubes from the tray and store in a freezer bag.

Nutrition Facts : Calories 84 calories, Carbohydrate 1.9 g, Fat 8.4 g, Fiber 0.1 g, Protein 0.4 g, SaturatedFat 1.2 g, Sodium 1 mg, Sugar 0.1 g

SLOW-COOKER ROOT-VEGETABLE CONFIT

Slow-Cooker Root-Vegetable Confit image

Instead of roasting your vegetables, try giving them the slow-cooker treatment. Here, carrots, parsnips, and beets are poached in a spiced oil until silky and flavorful. Serve with pesto over grains or alongside roasted meats. This recipe appears in our cookbook "Martha Stewart's Slow Cooker" (Clarkson Potter).

Provided by Martha Stewart

Categories Food & Cooking Slow Cooker Recipes

Yield Serves 4 to 6

Number Of Ingredients 15

Ingredients

1/2 cup salted shelled roasted pistachios
1/2 cup packed fresh flat-leaf parsley
1 small clove garlic, smashed and peeled
1/2 cup extra-virgin olive oil
2 tablespoons red-wine vinegar
2 tablespoons finely grated Pecorino Romano
4 small carrots, peeled, ends left intact
4 small parsnips, peeled
2 beets, peeled and cut into 1/2-inch wedges
8 cipollini onions
1 bulb fennel, cut into wedges, core intact
2 dried bay leaves
1 teaspoon whole coriander seeds
3 dried red chiles
4 to 5 cups extra-virgin olive or canola oil

Steps:

Pistachio Pesto:In a mini food processor, pulse pistachios, parsley, and garlic with oil until finely chopped. Add vinegar and cheese; pulse to combine. Transfer to a bowl. Pesto can be refrigerated in an airtight container up to 3 days. Makes about 1/2 cup.
Root-Vegetable Confit:Preheat a 5-to-6-quart slow cooker. Combine carrots, parsnips, beets, onions, fennel, bay leaves, coriander seeds, chiles, and oil in slow cooker. Cover and cook on high until tender, about 2 1/2 hours (or on low 5 hours).
Let cool in oil 30 minutes; then, using a slotted spoon, transfer to a wire rack set over a rimmed baking sheet to drain. Serve, with pesto alongside.

GARLIC CONFIT

Garlic Confit image

Provided by Marian Burros

Categories condiments, dips and spreads

Time 1h20m

Yield about 2 1/2 cups, including oil

Number Of Ingredients 2

Ingredients

4 heads garlic, separated into cloves and peeled
1 cup extra virgin olive oil

Steps:

Place garlic cloves in a 1-quart saucepan, and cover with cold water. Bring to a boil, and strain off water. Repeat this process two more times.
In saucepan, pour oil over garlic cloves. Place over lowest heat possible, so that the oil is barely at a simmer. Cook for about 1 hour. Allow to cool completely, then transfer to an airtight container. It may be stored, refrigerated, for up to two weeks.

Nutrition Facts : @context http, Calories 276, UnsaturatedFat 23 grams, Carbohydrate 8 grams, Fat 27 grams, Fiber 1 gram, Protein 2 grams, SaturatedFat 4 grams, Sodium 5 milligrams, Sugar 0 grams

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