Garlic Confit

Garlic confit; even the name is deliciously inviting!

Braised garlic in a pool of olive oil, seasoned generously with our Mary Had a Lot of Lamb spice blend (not just for Lamb!)

I don't see a meal where I DON'T want to use this; it's versatility will have me growing my own garlic field in no time. Toast, pasta, soup, snacking... I want it everywhere. So it's a good thing it comes together quick. Except for peeling of the garlic... there has to be a better way. By the time I need to make more, I will have researched 20 new ways to peel garlic and will soon become an expert.

Garlic Confit

Garlic Confit

Ingredients

Directions

  1. Peel all the garlic (sorry, this part isn't always the most fun.)

  2. In a small saucepan, add the garlic, olive oil and Mary spice blend.

  3. Bring to a simmer and allow to simmer on medium low heat for about 30 minutes. Until garlics are mushy soft and yummy.

  4. Store in a glass mason jar type container.

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