* Exported from MasterCook *
Garlic Confit
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Condiment LowCal (Less than 300 cals)
LowerCarbs LowFat (Less than 10%)
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 heads garlic -- (or more) peeled, separated into cloves
To cook: -- good quality olive oil
Place the garlic in a small pan. Cover with olive oil. Place over low heat
and cook for at least 45 minutes. You want the garlic to just barely
bubble, not fry in the oil. The garlic will turn translucent when it is
done.
Remove from heat and allow it to cool. Separate the garlic from the oil.
Servings: depends of size of head/cloves garlic. Typically 2 tablespoon
makes 6 one-teaspoon servings.
Poster's Notes:
This recipe gives two wonderful products: the garlic, which makes a
wonderful paste and is very rich tasting; and the oil, which has a nice
garlic flavor to it. The garlic, when mixed half-and half with butter or
margarine, makes an excellent spread for French bread. I like to add some
Parmesan cheese as well (which would make it dairy) but either way, toast
it under the broiler a couple minutes, it is awesome, and much in demand
in my house.
ChupaNote: I use a cup of olive oil and add 1/2 teaspoon Aleppo red pepper
for a spicy pepper garlic oil.
Cuisine:
"Mediterranean"
Source:
"Posted by Debbie Sichel, From "Self" magazine"
S(Formatted by Chupa Babi):
"Jan 2012"
Yield:
"2 tablespoons"
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Per Serving (excluding unknown items): 1 Calories; trace Fat (1.9%
calories from fat); trace Protein; trace Carbohydrate; trace Dietary
Fiber; 0mg Cholesterol; trace Sodium. Exchanges: 0 Vegetable.
Nutr. Assoc. : 0 3261
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