Garlic and thyme carrot confit recipe | Taste of France®
Slowly cooked in olive oil, these carrots are exquisite, especially if you love caramelized notes as much as we do.
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Ingredients
- 5½ lb. (2.5 kg) sweet, crisp carrots
- 36 pink garlic cloves (5–6 heads)
- 1¼ cups (300 ml) extra-virgin olive oil
- ¾ cup (200 ml) water
- 2 tbsp thyme leaves (from about 6 sprigs)
- Salt
- freshly ground pepper
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