As applied in the original French, confit usually means cooking fowl in its own fat, but olive oil makes a fine substitute. Slow-roast root vegetables in a deep bath of oil and you’ve got yourself a superb meatless confit
| Created by | Spinneys |
| Prep time | 10 minutes |
| Cook time | 90 minutes |
| Serves | Makes 250ml |
| Cuisine | European |
| Diet | Vegetarian |
| Preparation | Easy |
Ingredients
Cooking Instructions
Download PDFPreheat the oven to 150°C, gas mark 2.
Peel the garlic cloves, ensuring they are whole and intact.
In a small, oven-safe dish, combine the garlic, olive oil, thyme sprigs, bay leaves, peppercorns and salt. Place the dish in the oven for approx. 1 hour and 30 minutes, or until the garlic cloves are soft and golden brown. Stir occasionally for even cooking.
Remove from the oven and allow the confit garlic to cool to room temperature. Transfer to a sterilised jar with a tight-fitting lid
Store in the refrigerator for up to 2 weeks.
