This garlic confit is one delicious dish that I make every week. I add this to just about anything and they work as a wonderful taste enhancer. Add it to your grilled vegetables, chicken or fish to dish out a delight you just cant get over.
|Garlic heads||2 , broken into individual cloves but not peeled and remove any excess papery skins (Or More)|
|Extra virgin olive oil||1 Tablespoon (Or As Needed)|
|Whole black peppercorns||1 Tablespoon|
|Red pepper flakes||1/2 Teaspoon , dried (Optional)|
|Dried herbs de provence||1 Pinch|
1 In a 1-quart, heavy-bottomed saucepan , place the unpeeled garlic.
2 Add enough extra-virgin olive oil to cover the cloves by 1 inch.
3 Crack open black peppercorns, using either a mortar and pestle or, lay the peppercorns on a sturdy work surface and cover them with a clean kitchen towel.
4 Give the peppercorns several swift whacks, until most are split open.
5 Add the cracked pepper and dried pepper flakes, if using, to the oil and place the pan over very low heat.
6 After about 5 minutes, you’ll see the oil begin to bubble. Let the oil and garlic simmer gently for 10 to 15 minutes, uncovered.
7 Don’t let the oil simmer too briskly or the garlic might burst.
8 When the garlic is tender, remove the pan from the stove and add the crumbled Herbs de Provence, if using.
9 Let the garlic mixture cool.
10 Use as desired and store the rest in the refrigerator, in a tightly covered container, to use throughout the week.
11 For best flavor and ease of use, bring the oil to room temperature, before using.
Serving size Complete recipe
Calories 387Calories from Fat 148
% Daily Value*
Total Fat 16 g24.6%
Saturated Fat 1 g5%
Trans Fat 0 g
Sodium 34 mg1.42%
Total Carbohydrates 52 g17.3%
Dietary Fiber 3 g12%
Sugars 1 g
Protein 8 g16%
Vitamin A % Vitamin C %
Calcium % Iron %
*Based on a 2000 Calorie diet