Garlic Confit Recipe
This garlic confit with leeks, jalapenos and dried cherries is jammy and flavorful, easy to make and deliciously spreadable. You'll want to add it to pasta sauces, pesto and salsa, Italian dishes, hummus, soups and stews....and my favorite way to use garlic confit: slather it onto some crusty bread...next level YUM!
Servings: 30
Calories: 136kcal
Ingredients
- 6 heads garlic
- 2 large leeks
- 3 jalapeno peppers
- 2 tablespoon unsweetened dried cherries
- 2 cups olive oil extra virgin
Instructions
- Preheat oven to 300 degrees.
- Prep the veggies: Separate heads of garlic into cloves and peel. Wash leeks, trim and thinly slice white parts. Thinly slice jalapenos and discard seeds and membranes.
- Place garlic cloves, leeks, jalapenos and cherries into shallow baking dish. Use enough olive oil so everything is totally covered.
- Bake in 300 degree oven for 1 hour and 20 minutes, until golden and garlic is tender. Check after 1 hour, to be sure everything is submerged and garlic is not overcooking.
- Store in clean jar with tight fitting lid in the refrigerator for up to 2 weeks. You can also transfer to ice cube trays, freeze and then pop into zip top bags for up to 3 months.
Notes
Nutrition calculation: Remember, much of the oil (which is where most of the calories are coming from) will be separated out and used for another purpose, so these calculations are misleading.
Garlic cloves: If they are really large, cut into halves lengthwise before cooking.
Storage Tips
- Use a slotted spoon to transfer confit into a mason jar. Pour a bit of the garlic oil into the jar as well.
- The risk of botulism with garlic confit is minimal, but you can avoid food-borne illness by placing the jar into the fridge in a reasonable timeframe and avoid leaving at room temperature for long periods of time.
- Preserved garlic will stay good in an airtight container in the refrigerator for 2 weeks.
- For longer storage, freeze homemade garlic confit in ice cube trays and pop frozen into a freezer safe zip top bags for 3 months.
- Pour the oil that was used to cook the confit into a separate jar with tight fitting lid. Store at room temperature and use within two weeks for other purposes.
Nutrition
Calories: 136kcal | Carbohydrates: 2g | Protein: 0.2g | Fat: 15g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Sodium: 2mg | Potassium: 14mg | Fiber: 0.2g | Sugar: 1g | Vitamin A: 150IU | Vitamin C: 2mg | Calcium: 5mg | Iron: 0.2mg