Make Garlic Last Longer and Tastier With Garlic Confit
If you are growing your own garlic, you are now sure of two things: it is in season and it is a lot. You may not see this as a problem, but it’s okay to admit if you have “too much good”. If you or someone you love has lit up with a caustic light bulb, there is an easy solution: confit.
Configuring – yes, as if you made a duck leg – is an easy and delicious way to keep your generosity, and the result is something rich, creamy and always ready for action. Once the cloves have been carefully poached and the jars closed, these fragrant beauties can be spread on toast, sautéed with vegetables, or added to pasta without any additional preliminary work.
Even if you don’t have an excess of onions, I would recommend harvesting them specifically to use the recipe below. If you are as obsessed with condiments as I am, sweet and juicy garlic confit will be welcome in your fridge with the doors open. (Plus, it’s a great gift for a host or hostess.)
How to extend the season of garlic with garlic confit “wiki useful Epic