Best 3 Garlic Confit Purée Recipes
Garlic confit puree is a versatile and delicious ingredient that can be used in a variety of dishes. Made from slow-cooked garlic cloves, this puree has a rich, sweet flavor with a hint of smokiness. It can be used to add flavor to sauces, soups, stews, and even desserts. This article provides three different recipes for garlic confit puree, each with its own unique flavor profile. The first recipe is a classic garlic confit puree, made with garlic cloves, olive oil, and a few herbs. The second recipe adds some heat with the addition of chili peppers, while the third recipe uses roasted garlic for a deeper, more caramelized flavor. No matter which recipe you choose, you'll end up with a delicious and versatile ingredient that will add a touch of elegance to any dish.
Check out the recipes below so you can choose the best recipe for yourself!
GARLIC CONFIT PURéE
Categories Condiment/Spread Garlic Boil Gourmet
Yield Makes about 3 tablespoons
Number Of Ingredients 3
Steps:
- Bring 2 cups water, garlic, and 1 teaspoon sea salt to a boil in a 1 1/2-quart saucepan, then drain in a colander. Blanch garlic in same manner 2 more times. Dry pan well with paper towels, then add garlic and cover with duck fat. Simmer, uncovered, until garlic is very tender, about 5 minutes. Drain garlic in a sieve set over a bowl, reserving fat, and purée garlic in a food processor to make confit. Cool completely before putting in cavities of squabs.
GARLIC PURéE
Garlic purée is delicious stirred into mashed potatoes or a soufflé base. It makes a tasty compound butter with a bit of salt and will make a gravy taste sublime.
Yield makes about 1/2 cup
Number Of Ingredients 5
Steps:
- Separate into cloves and peel: 2 heads of garlic.
- If the cloves have started to sprout, cut them in half and remove the sprouting green germ. Put the garlic cloves in a small heavy saucepan. Add: 3/4 cup chicken broth or water, 1 1/2 tablespoons butter or olive oil, 2 to 3 thyme or savory sprigs, A pinch of salt.
- Bring the liquid to a boil, reduce to a simmer, cover the pan, and cook until the garlic is very tender, 10 to 15 minutes. Check on the simmering garlic now and then and add more chicken broth or water if needed. When the garlic is tender, drain, reserving the liquid. Mash the garlic or pass it through a food mill. Thin the purée with the reserved liquid. Don't toss out any leftover liquid; it is very tasty.
- This can be made without peeling the garlic. The garlic cloves take a bit longer to cook and must be puréed in a food mill to separate the flesh from the skins.
- Use 1 cup sliced green garlic instead of garlic cloves. Use 1/2 cup broth or water and cook until tender, about 5 minutes.
GARLIC CONFIT
Confit is a method that preserves food in oil and was used before the invention of refrigeration. Use the garlic cloves in mashed potatoes, pasta, garlic bread, or as a quick way to season steamed veggies. Look for bulbs that have cloves that are tight and the skin should have a purple hue. I've used thyme but feel free to use your favorite fresh herbs.
Provided by Bren
Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes
Time 2h35m
Yield 20
Number Of Ingredients 3
Steps:
- Cut the tops off the garlic bulbs, place on a clean working surface, and press down firmly with the flat part of a large knife to separate the cloves from the bulb. Remove the skins and discard.
- Pour oil into a very small pot; add garlic cloves and thyme.
- Turn heat to medium and cook until bubbles start to form. Lower the heat to the lowest possible setting and cook until garlic is soft but not brown, 20 to 25 minutes, depending on the size of the cloves.
- Place garlic cloves and oil in an ice cube tray and freeze until firm, 2 to 3 hours. Remove frozen cubes from the tray and store in a freezer bag.
Nutrition Facts : Calories 84 calories, Carbohydrate 1.9 g, Fat 8.4 g, Fiber 0.1 g, Protein 0.4 g, SaturatedFat 1.2 g, Sodium 1 mg, Sugar 0.1 g
Tips:
- Choose the right garlic: Use fresh, firm garlic bulbs with no signs of sprouting or bruising.
- Roast the garlic slowly: Roasting the garlic slowly at a low temperature helps to caramelize the sugars and develop a rich, sweet flavor.
- Use a variety of oils: You can use any type of oil to make garlic confit, but olive oil, coconut oil, and avocado oil are all good choices.
- Add herbs and spices: Feel free to add your favorite herbs and spices to the garlic confit, such as thyme, rosemary, or chili flakes.
- Store the garlic confit in the refrigerator: Garlic confit can be stored in the refrigerator for up to 2 weeks. You can also freeze it for up to 6 months.
Conclusion:
Garlic confit is a versatile and delicious ingredient that can be used in a variety of dishes. It's a great way to add flavor to pasta, pizza, sandwiches, and more. It's also a great way to preserve garlic and extend its shelf life. So next time you have a lot of garlic on hand, try making a batch of garlic confit. You'll be glad you did!
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