Donna Hay: Confit Garlic Recipe | The Cooking World
Poaching garlic in oil gives you the most versatile condiment. We always keep a jar of confit garlic around when we need a quick flavor boost in our dishes.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.thecookingworld.com.
Ingredients
- 4 whole garlic heads, cloves separated
- 2 cups (500 ml) extra virgin olive oil
- 3 sprigs lemon thyme
- Finely grated zest of half a lemon
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