Stovetop Roasted Garlic (Garlic Confit Style)
If you are a garlic enthusiast like me, having roasted garlic available any time you need it is a bonus! Here’s an easy way to have it at the ready for all your recipes for the week!
Ingredients:
- 25–30 peeled garlic cloves (about 2–3 heads)
- ¾ to 1 cup olive oil (enough to fully submerge the cloves)
- Optional: sprigs of thyme, rosemary, fennel, or a pinch of chili flakes
Instructions:
- Place garlic cloves in a small, heavy-bottomed saucepan.
- Pour in olive oil until cloves are fully submerged.
- Add herbs or spices if using.
- Heat over low—you want a very gentle simmer, not a boil. If the oil bubbles too vigorously, pull the pot to the edge of the burner.
- Simmer for 35–45 minutes, until cloves are soft, golden, and fork-tender.
- Cool completely, then strain. Store garlic and oil separately in airtight containers in the fridge.
⚠️ Safety Note:
Garlic is low-acid, so never store garlic in oil at room temperature—it can lead to botulism. Refrigerate immediately and use within 1 week.
️ How to Use:
- Mash into dips, dressings, or mashed potatoes
- Spread on French Bread, baguettes
- Mix into pasta
- Use the infused oil for sautéing, salad dressings, or marinades
