Description
This confit garlic recipe is not only a flavoursome addition to sourdough toast and sautéed vegetables (think mushrooms), but it is also packed with antioxidants from the extra virgin olive oil, garlic and herbs to benefit heart health and reduce inflammation.
Ingredients
Scale
2 garlic bulbs, peeled
300–400mL extra virgin olive oil
3–4 rosemary sprigs or bay leaves
Instructions
- Place garlic, extra virgin olive oil and rosemary or bay leaves into a small saucepan.
- Gently heat the olive oil until it comes to a gentle simmer. Then turn the heat down to the lowest setting and cover with the lid. Leave the garlic to poach for 30-40 minutes until it is soft. Then turn the heat off and leave until it has cooled slightly.
- Pour the confit garlic into jars and store in the refrigerator.
Notes
- Spread the confit garlic onto slices of sourdough bread and toast in a sandwich press. When golden, sprinkle with a pinch of salt and serve with a bowl of soup.
- Toast your sourdough in a sandwich press as above and top with smashed avocado and fetta or goats cheese.
- Brush the confit garlic on the outside of your toastie before toasting.
- Heat the confit garlic gently in a pan to sauté mushrooms or other vegetables.