Garlic Confit

My recipe for garlic confit was inspired by one of my favorite cookbooks, Live to Eat, by Michael Psilakis.  Use this delicious sauce on pasta (my favorite is the quinoa/brown rice noodles from Trader Joe’s), vegetables, or as the base of a salad dressing.  All healthy cooks should have a copy of this cookbook in their collection, as well as a batch of garlic confit in the fridge at all times!

Garlic Confit

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Garlic Confit adds delicious, healthy flavor to all of your savory dishes! Make a large batch and keep it in jars in your refrigerator.

• CourseCondiments

Servings	Prep Time
4-5 Cups	10 Minutes

Cook Time

50 Minutes

Servings Prep Time 4-5 Cups 10 Minutes

Cook Time 50 Minutes

Garlic Confit 1 2 3 4 5 Votes: 0 Rating: 0 You: Rate this recipe! Garlic Confit adds delicious, healthy flavor to all of your savory dishes! Make a large batch and keep it in jars in your refrigerator. CourseCondiments Servings Prep Time 4-5 Cups 10 Minutes Cook Time 50 Minutes Servings Prep Time 4-5 Cups 10 Minutes Cook Time 50 Minutes

Ingredients

• 3 Cups Olive Oil
• 2-3 Cups Garlic Cloves (buy them peeled to save time)
• 3 Tsp Sea Salt
• 1 Tsp Freshly Ground Pepper
• 2 Tsp Organic Italian Seasoning

Servings: Cups

Units:MetricUS Imperial

Instructions

1. Preheat the oven to 300 degrees F. Combine all of the ingredients in a large cast iron skillet, making sure the cloves are covered in oil. Bake, uncovered, for around 50 minutes, or until the garlic is soft and light brown. Enjoy with all your meals!!!

Recipe Notes

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