Baked Candied Garlic Preserve

Oven-baked candied garlic preserves🧄❤️‍🔥 #withoutjoesdessert

The best dressing for creams and stews with a tasty but moderate garlic hahaha

➡️ This recipe is perfect for making in bulk and storing in the refrigerator for at least 3 months. It's perfect for adding garlic as needed to your recipes. You can also use the garlic and the scented oil, which is absolutely delicious!

And especially if you're not a fan of that strong raw garlic stuff but love tasty food, this is the way! 💥💘

The confit technique involves placing a food in a fat, usually olive oil, allowing it to cook at a low temperature, and then preserving the preparation in the same oil. This cooking technique enhances the flavor of the products, which are cooked without losing their juices, while maintaining a tender texture.

TIP: It's incredibly important to choose a good olive oil. I use my Premium Blend from @olaveoliveoils 🌿 when making a good confit. The quality of the product we're going to confit is just as important as the oil we're going to use to make it. That's why choosing a good olive oil, even better if it's extra virgin olive oil, greatly improves the final result.

Step by step: simply submerge the food you want to confit in olive oil (mushrooms, tomatoes, onions, eggplant) in a baking dish, then place in the oven at 50 degrees Celsius for 1 hour 30 minutes or until soft.

You can bake with a sprig of thyme or rosemary.

Then, place the candied garlic and hot oil in a glass jar and seal. Wait for it to cool, then refrigerate for up to 3 months.