Garlic Confit Recipe With Carrot, Radish and Curly Endive Crudité by Chef Rachel Carr
Vegan Chef Rachel Carr shows us how to make a healthy recipe known as Garlic Confit. This healthy recipe for garlic confit is very versatile because the resulting puree can be used to flavor salad dressings, be used as a dip or it can be added to soups. And the leftover garlic infused olive oil is wonderful to cook with.
Garlic has been used for centuries to fight all kinds of disease because it’s naturally anti-bacterial, rich in anti-oxidants and helps prevent cardiovascular disease. Make sure to eat more of this healthy and delicious ingredient to boost your immunity during flu season! It’s all about garlic!
Equipment needed: 1 qt pot, oven, food processor, small mixing bowl
- ½ cups extra-virgin olive oil
- 1½ kosher salt
- 65 cloves garlic (about 1½ cups)
- 10 whole black peppercorns
- 5 sprigs fresh thyme (or tarragon)
- 2 Tablespoons fresh parsley
- 1 bay leaf
- 1/2 lemon wedge
Heat oven to 300.° Put ingredients into a 1-quart pot, making sure the garlic is submerged in olive oil. Cover the pot and bake until the garlic is golden brown and tender—about 1 hour. Let cool and remove the cloves from the oil. Save the oil for later. Puree the cloves of garlic in the food processor with some fresh thyme and parsley. Thin the puree a little with some of the garlic oil and add more fresh, chopped parsley and thyme.
Serve warm with fresh vegetables, such as baby carrots, endive leaves, radishes and asparagus spears. You can also serve it with lightly toasted sliced sourdough baguette.
We hope you enjoy this delicious and healthy Garlic Confit recipe—just try it when you feel a cold coming on!
Garlic Confit Recipe With Carrot, Radish and Curly Endive Crudité
Chef Rachel Carr