Sophia Roe’s Garlic Confit

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Images of garlic bulbs with herbs to show main ingredient in recipe
PC: LoboStudio Hamburg

I love Sophia Roe’s whole universe. She makes cooking beautiful things look soooo incredibly easy. I think it comes from her true passion for food but not fussiness. She wants food preparation to be something to enjoy, not stress about. I’ve mentioned her recipes before because like most of you out there, I don’t like stressing out in the kitchen. “Keep it simple” is my motto. Roe’s approach — and endless passion for food — helps me stay chill and enjoy the process.

As we’re in the middle of winter, I thought I would share one of her classic simple recipes that keeps on giving days after making. When you think of the concept of confit, I bet you’re not thinking of garlic. What I learned is that the word confit means something slow cooked in fat at a low temperature. In this case it’s garlic, some black pepper and herbs in a lot of olive oil. You can also do this with shallots, peppers, tomatoes, and all sorts of other vegetables. What happens in the case of garlic is that it becomes super soft and spreadable. You can use it on anything and everything. On bread, in a soup, added to a stew, and so much more.

What you have is a super condiment that can add deep flavor and a lot of cold and flu-fighting health benefits to a ton of dishes. Here’s her video where she explains the exact process, but also check our her instagram story for this recipe where she gives variations! So good!

Sophia Roe’s Garlic Confit