Poaching garlic in oil results in pudding-creamy cloves that add exceptional flavor to mashed potatoes, roasted vegetables, salad dressing, or toast (as does the garlic-flavored poaching oil). Store airtight in the refrigerator for up to 3 weeks.
Servings3heads garlic confit
Ingredients
3whole heads garlicintact and unpeeled
1bay leaf
2chile de árbol peppers
Pinchof dried thyme
2cupsextra-virgin olive oil
Instructions
Preheat the oven to 240°F. Place all of the ingredients in a small ovenproof pan, cover it with parchment paper, and cook in the oven for 90 minutes. Uncover and let cool completely. To use, separate the cloves and pinch one end of the skins to help push the garlic out of the other end.