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    Veggies Plus Salads

    How To Make Garlic Confit and Shallot Confit

    15 servings

    doses

    5 minutes

    tempo ativo

    2 hours 5 minutes

    tempo total
    Começar a Cozinhar

    Ingredientes

    15-30 cloves garlic (peeled)

    2 cups grapeseed or canola oil (or enough to cover the garlic by about 1/2")

    4-5 shallots (peeled and thinly sliced)

    2 cups grapeseed or canola oil (or enough to cover the shallots by about 1/2")

    4-5 sprigs fresh thyme

    ½ stem fresh rosemary

    4-5 sage leaves

    Instruções

    Preheat the ovent to 225°.

    Put the garlic (or shallots in a small, ovenproof pan or dish. Add the olive oil to cover and place in the oven. (If using an herb, add it to the pan and submerge it in the oil.

    Poach for 2 hours and check for doneness. They should be so soft that you can easily mash them with a fork. If they're not quite there, continue poaching for another 15 minutes and check again.

    Let cool to room temperature and transfer to an airtight storage jar. Refrigerate for up to two weeks. You can use the oil as well as the garlic/shallots in cooking. The oil is great for sauteing meats or adding to salad dressings.

    Informação Nutricional

    Tamanho da Dose

    -

    Calorias

    30 kcal

    Gordura Total

    3 g

    Gordura Saturada

    1 g

    Gordura Insaturada

    -

    Gordura Trans

    -

    Colesterol

    -

    Sódio

    1 mg

    Carboidratos Totais

    1 g

    Fibra Alimentar

    1 g

    Açúcares Totais

    1 g

    Proteína

    1 g

    15 servings

    doses

    5 minutes

    tempo ativo

    2 hours 5 minutes

    tempo total
    Começar a Cozinhar

    Pronto para começar a cozinhar?

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    Ingredientes

    15-30 cloves garlic (peeled)

    2 cups grapeseed or canola oil (or enough to cover the garlic by about 1/2")

    4-5 shallots (peeled and thinly sliced)

    2 cups grapeseed or canola oil (or enough to cover the shallots by about 1/2")

    4-5 sprigs fresh thyme

    ½ stem fresh rosemary

    4-5 sage leaves

    Instruções

    1

    Preheat the ovent to 225°.

    2

    Put the garlic (or shallots in a small, ovenproof pan or dish. Add the olive oil to cover and place in the oven. (If using an herb, add it to the pan and submerge it in the oil.

    3

    Poach for 2 hours and check for doneness. They should be so soft that you can easily mash them with a fork. If they're not quite there, continue poaching for another 15 minutes and check again.

    4

    Let cool to room temperature and transfer to an airtight storage jar. Refrigerate for up to two weeks. You can use the oil as well as the garlic/shallots in cooking. The oil is great for sauteing meats or adding to salad dressings.