Garlic Confit and Puree
- cal. (kcal) 30
- Yield: 3 1/2 cups (56 1-tablespoon servings)
- Prep: 15 mins
- Bake: 50 mins at 300°F
- Place 3 cups peeled cloves garlic, 1 fresh bay leaf, 8 to 10 sprigs fresh thyme, 1 tbsp kosher salt and 1 1/2 tsp whole black peppercorns in a heavy-bottomed ovenproof pot. Pour 1 cup each canola oil and olive oil over to cover. Cover pot, transfer to oven and bake at 300 degrees until garlic cloves are pale gold and tender (you should be able to smash them with the back of a spoon), about 50 minutes. Cool to room temperature. Transfer garlic and oil to a clean, wide-mouthed resealable jar and refrigerate for up to 1 month.
- Transfer only the cloves of the Garlic Confit to a food processor and pulse until smooth.
- Recipe courtesy of Live to Eat by Michael Psilakis.