Tonight on Grow Cook Eat, Chef Jessica Murphy creates a delicious garlic confit.


Garlic Confit
Cook Time: 45 mins

  • 1 or more heads of garlic
  • Olive oil

Whole Roast Garlic
Cook Time:
40 mins

  • 1 or more heads of garlic
  • Olive oil


  1. Peel the cloves from 2 heads (or more) of garlic. Place the cloves in a small saucepan and pour in enough olive oil to cover them, 1/2 to 3/4 cup for 2 heads.
  2. Over medium heat bring the oil to just a hint of a simmer, then reduce the heat to as low as it can go. You want to poach the garlic, not simmer it.
  3. Cook for about 45 minutes, until the garlic is soft and tender, but not falling apart. Transfer the garlic with a slotted spoon to a clean jar and pour the oil in to cover the cloves.
  4. Cool the mixture to room temperature. Cover the jar tightly and keep refrigerated for several weeks, or freeze for several months. (Keep the cloves covered in oil and be careful about using a clean spoon to dip into the jar).
  5. As a variation, add rosemary and/or thyme to the saucepan along with the garlic to cook.

Two possible uses
1. Goats Cheese Bruschetta - Spread the tender cloves over toasted bread or cheese-smeared bruschetta (Goat cheese is a great option.)

2. Vegetable Puree Whip the tender cloves into any vegetable puree for sweet garlic flavour. Try garlic confit with a potato, or butternut squash puree.

Whole Roast Garlic

  1. Heat the oven to 400°F: Set a rack in the middle position.
  2. Peel (most of) the paper off the garlic: Use your fingers to peel away all the loose, papery, outer layers around the head of garlic.
  3. Leave the head itself intact with all the cloves connected.
  4. Trim the top off the head of garlic: Trim about 1/4 inch off the top of the head of garlic to expose the tops of the garlic cloves.
  5. Drizzle with olive oil: Drizzle 1 to 2 teaspoons of olive oil over the exposed surface of the garlic, letting the oil sink down into the cloves.
  6. Wrap in foil and bake: Wrap the garlic aluminium foil and roast in the oven for 40 minutes.
  7. Begin checking the garlic: After 40 minutes, begin checking the garlic. The garlic is done when a center clove is completely soft when pierced with a paring knife.
  8. Even once soft, you can continue roasting until deeply golden for a more caramelized flavor — check the garlic every 10 minutes. Exact roasting time will depend on the size of your garlic, the variety, and its age.
  9. Use or store the garlic: Let the garlic cool slightly, and then serve. Press on the bottom of a clove to push it out of its paper. Roasted garlic can also be refrigerated for up to 2 weeks or frozen for up to 3 months.