This is a great little thing to make when you have leftover garlic. I recently found myself with a whole bunch of garlic - at least five or six bulbs - and they were starting to smell. I didn't want to throw them out - how wasteful! - but I had to do something fast. This was just the ticket. Garlic confit keeps well in the fridge for a few weeks, and both the oil and the roasted garlic cloves give great flavor to many dishes. Try it in a risotto, mmm...
Anyway, it's simple. Peel a number of garlic cloves - say 20-30. Put them in a small saucepan, and pour over olive oil until the cloves are just about covered. Heat gently and let simmer for about half an hour. Let the whole thing cool, and transfer to a clean glass jar. Keep in the fridge.
Recipe in Swedish:
Confiterad Vitlök
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