This delicious garlic confit recipe is versatile, and easy-to-make, plus you can eat it on just about anything.
8–10 sprigs of fresh thyme
1 tbsp. black peppercorns
1 tsp red chili flakes – optional
2 small bay leaves
2 1/2 cups pure olive oil
To a medium-large sized saucepan/pot add all the ingredients and over on low (do not boil) for around 30 minutes or until garlic is perfectly buttery and creamy.
Use a slotted spoon to transfer the garlic to a large jar and store for up to 3-4 month in the fridge.
Will last on the countertop for around 10 days before needing the fridge.
Use in things like butter, spread, dips and sauces.
Eat with salads, sandwiches, wraps, pasta… honestly, the possibilities are limitless.
Keywords: vegan, vegetarian, butter, tomatoes, potato, bread, spread, recipe, lemon, oven