If you’re thinking to yourself, “What the hell would I ever use garlic confit for?” well that makes me feel like you haven’t been here very long and you haven’t built up trust with me. And that’s a shame. But with any relationship, trust has to be earned. And I feel like I’ll be able to earn that trust once you try this recipe…that is, if you like garlic. If you don’t, get the hell out of here!!! My husband not liking cilantro was almost a deal breaker, I can’t ALSO have friends that don’t like garlic. It’s too much to take. And if you tell me you don’t like garlic OR cilantro, I will literally find a way to block you on the internet. I just don’t need that negativity in my life. I’m too fragile.
So if you’re wondering what you should use garlic confit for, let me give you some ideas –
- These little garlic cloves get all soft and caramelized when you cook them so you can smear them on anything – toast (garlic bread, duh), chicken, steak, on top of dips
- Blend them into soups
- Mix them into hummus (recipe coming soon)
- Add them to a pan while you’re cooking meat, fish, or vegetables
- Add them to a pasta dish
- Toss them with roasted potatoes
- Put them on top of pizza. Oh shiiiiiit
- Blend it into mayo for a garlic mayo that will blow your mind
- Mix it with feta and olive that people can add to crackers
- Eat them by themselves because they are magical
I made this recipe because I’ve been really interested in making my own homemade hummus, garlic confit hummus to be exact. So I’ll be sharing that recipe on the blog next week. Until then, make this stupid easy recipe and buckle up to a joyride to flavor town. Is Guy Fieri going to sue me for saying that? My b, Guy. Now while I wait to have time to make hummus, I’ll be prepping for a little get together in our backyard this evening. My brother-in-law just moved to Denver and moved in with us. We’ve been trying to talk him into this for years now and he finally made it happen this week! So we are celebrating with some friends which means I have some food to prep! The hubs is responsible for the grill and meat so I’m making my Mediterranean Orzo Salad, some sort of mandarin orange/green apple salad, and then giving people lots of treats to choose from, like ice cream sandwiches! I have a feeling it’s going to be a great day, especially since one of the appetizers will include this garlic confit. Everyone’s breath is going to be extremely inviting. Can’t wait.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Total Time: 55 minutes
- 2–3 heads of garlic, cloves peeled*
- 2 cups olive oil
- pinch of coarse salt
- 3 sprigs of rosemary
- Add garlic cloves to a small saucepan, pour olive oil on top, then sprinkle in salt and rosemary sprigs.
- Place saucepan over medium-low heat. You want the oil to come to a very low boil, only slight bubbles. This will ensure the garlic cloves caramelize without burning or getting crispy. Let the garlic cloves caramelize away from 45 minutes. They should become golden and super soft.
- Remove from heat and let cool before transferring all of it to an airtight container and store in the fridge for weeks!
*I hate peeling garlic cloves so I purchased a bag of peeled cloves, around 6oz
What I Used to Make This Recipe:
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