This recipe is inspired by chef Jessica Largey, who confits (slow-poaches in fat) her spring garlic. Use the finished dish as a flavoring or condiment for a variety of other dishes. For instance, we flavor the fava mixture with the oil in Fava-and-Ricotta Toasts, and we work the oil and the confited onion into an incredibly flavorful rice pilaf (recipe at right). Use the onion in salads, pasta, and stews. The oil is great for dressing salads; sautéing veggies, meat, or fish; or using as a finishing oil.
2 spring onions, spring garlic, or scallions, trimmed and chopped into 1-inch pieces (about 8 oz. total)
2 garlic cloves, peeled
2 (2- x 1-inch) strips lemon peel
2 cups extra-virgin olive oil
Calcium 1% DV
Potassium 1% DV
How to Make It
Preheat oven to 225°F. Spread spring onion pieces on bottom of a 9- x 13-inch ceramic or glass baking dish. Add garlic and peel to dish. Pour oil over solids to completely cover. Place pan in oven; bake until bulbs are very tender, about 2 hours. Let cool to room temperature before using. Store covered in fridge for up to a week.
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