Garlic Confit – {Five Ingredient Friday}
Garlic Confit – {Five Ingredient Friday} is a main course that serves 1. Watching your figure? This gluten free, dairy free, paleolithic, and lacto ovo vegetarian recipe has 848 calories, 20g of protein, and 45g of fat per serving. For $12.77 per serving, this recipe covers 39% of your daily requirements of vitamins and minerals. If you have bay leaves, red chiles, olive oil, and a few other ingredients on hand, you can make it. 14 people were impressed by this recipe. It is brought to you by The Saucy Southerner. From preparation to the plate, this recipe takes approximately 45 minutes. With a spoonacular score of 95%, this dish is amazing. Try Poached Egg Soup (Five Ingredient Friday) (Frugal Friday), Red Lobster Garlic Cheddar Biscuits Knockoff (Copycat ) plus Biscuit Mix (Five Ingredient Friday), and Sausage Hot Puffs (Five Ingredient Friday) for similar recipes.
Servings: 1
Ingredients:
3 small bay leaves
7 heads of garlic, cloves peeled (about 2 cups)
2 cups olive oil
3 dried red chiles, such as chiles de arbol
6 thyme sprigs
Equipment:
sauce pan
slotted spoon
Cooking instruction summary:
Combine all of the ingredients in a medium saucepan and simmer over low heat until the garlic is tender but not browned, about 30-40 minutes.Allow to cool.Remove the cloves from the oil with a slotted spoon and place in a jar.Pour the oil over the garlic cloves, making sure thyme, bay and chilies are transferred too.Cover with a lid and store in a cool place for up to 4 months.
Step by step:
1. Combine all of the ingredients in a medium saucepan and simmer over low heat until the garlic is tender but not browned, about 30-40 minutes.Allow to cool.
2. Remove the cloves from the oil with a slotted spoon and place in a jar.
3. Pour the oil over the garlic cloves, making sure thyme, bay and chilies are transferred too.Cover with a lid and store in a cool place for up to 4 months.
Nutrition Information:
covered percent of daily need
