Garlic & Shallot Confit w/ Infused Avocado Oil

Garlic & Shallot Confit w/ Infused Avocado Oil

Two Recipes in one, Roasted Garlic and Shallot Confit perfect for loads of recipes along with Infused avocado oil to use with meats and more.

Course Condiment

Cuisine French, Italian

Keyword Confit, Garlic

Prep Time 5

Cook Time 3

Servings

Calories 136kcal

Equipment

oven safe baking dish or cast iron skillet

Ingredients

16 oz Whole Peeled Garlic
4 oz Shallots peeled and chopped into ½ inch pieces
2 sprigs Fresh Rosemary
2 Sprigs fresh Thyme
3 cups Avocado Oil
1 tsp Crushed Red Chili Flakes optional

Instructions

Preheat Oven to 250 Degrees F.
Peel shallots and chop into about ½ inch pieces so the shallots and garlic are about the same size so they cook evenly.
Place whole peeled garlic cloves and chopped shallots in a oven save casserole dish or cast iron skillet that is just large enough to cover the bottom of the pan with the garlic and shallots.
Add sprigs of rosemary and thyme to the dish and sprinkle with creshed red chili flakes. Pour over avocado oil just high enough to fully submerge the garlic and shallots.
Place the baking dish or skillet on a sheet pan. You'll thank me later and bake in the oven on the middle rack for about 2.5 hours until the garlic cloves develop a deep blonde roasted color.
Remove The garlic & Shallot confit from the oven and let cool fo about 30 minutes. Use a slotted spoon to remove the garlic and shallot from the dish and place into a masson jar. Make sure the galic confit is fully cooled to room temp before sealing.
Strain the avocado oil through a fine mesh strainer or cheese cloth then use a funnel to pour avocado into a carafe or pourable container. Store out of direct sunlight at room temperature.

Notes

Serving Size may vary: 1 tbsp Infused Avocado Oil. 2 tbsp Garlic & Shallot Confit

*The garlic confit is best stored in a small mason jar with a lid. Pack the confit into the jar to remove any air pockets then pour jut enough of the infused oil to cover the garlic then seal with lid for optimal freshness. The roasted garlic will last about 6 weeks in the fridge or 6 months in the freezer

*The infused avocado oil can be stored in the fridge to prevent botulism in any pourable container you like to use for your oils. You can use the oil cold straight into a pan to sauce with or blend in dressings or aioli.

Nutrition