Garlic Confit

So I’ve always done this in our toaster oven so I can just ignore it, but some people cook it in a Dutch oven on the stove. I like a small batch, and my smallest baking dish will fit a healthy head of garlic along with enough oil to cover it, plus some herbs. I know it feels wintery, but summer garlic cloves are large and amazing so make it now!

The confited garlic are great smushed onto fresh baguette, mixed into mashed potatoes or added to a salad dressing like the Kale and Orzo Salad from this week’s menu! I also will use the oil to cook meatballs or chicken for an easy pasta. This is a relatively small batch, but you could double it based on your needs.

It also makes a great gift in a small pretty glass jar. It is best stored in the fridge.