Garlic Confit from Brad Farmerie

Garlic Confit, photo by Brad Farmerie

Give your CSA garlic the starring role for once. This easy confit is an herb-scented spreadable garlic that you can use on its own or in sandwiches, salads, and sauces.

Garlic Confit

  • 2 heads garlic
  • A few sprigs thyme, rosemary, savory, or bay
  • ¼ tsp salt
  • 1/3 cup extra-virgin olive oil

Separate the cloves and remove the papery outer layers, but don’t peel the skin.

Add all ingredients to a small pot. Cook for 25 min over low heat. You can squeeze the garlic out of its skin to spread on bread, mix into sauces, or rub on meat as a marinade. Can be kept in the refrigerator about a week.


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