This is the first year I have more garlic than I can handle, thanks to a bountiful garden and generous friends. A good way to preserve the cloves before they start sprouting is to roast them until soft and paste-like and then pack them in oil. The process is a bit time consuming (great to do on a rainy day), but in the end you’ll have prepped about 300 cloves of ready to use, very handy in the kitchen, flavorful garlic. Plus, they’ll have a sweet fragrance from the roasting and whatever herbs you might have added. Crack a window open and enjoy!
Garlic Confit
• 24 heads garlic • 100ml grapeseed oil • sea salt • flavoring of your choice - I used a few leaves of sage
Pre-heat the oven to 350°F. Cut the top of each garlic head. Put them in a cast-iron pot and add the oil, a big pinch of salt and flavoring, if using. Gently toss together, cover, and cook in the oven for about 1 hour and 15 minutes, stirring once or twice. Leave to cool and peel each garlic clove and put them in a bowl. You can also press them and they'll come out as a paste. Mash them with a fork, taste, and season with salt. Pack in jars and top with more oil. Will keep in the fridge for a few months. Perfect for making garlic butter.
