Oil-Free Confit Garlic with Aquafaba
Servings: 2 servings
Calories:
Roasted garlic adds a mellow, sweet depth to dishes and is incredibly versatile! Confit garlic traditionally involves slow-cooking garlic in oil until it's tender and sweet. However, for a lighter, oil-free alternative, aquafaba— the liquid from canned chickpeas—can be used as a substitute. When simmered with garlic, aquafaba creates a creamy, flavorful base that mimics the rich texture of traditional confit. This method not only makes the dish healthier but also adds a subtle, savory note, perfect for spreading on bread, mixing into sauces, or enhancing your favorite plant-based dishes.
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Equipment
- Garlic Roaster Baker, Cast Iron Dutch Oven Pre-Seasoned, or Mini Cocotte.
Ingredients
- 1-3 garlic bulbs
- 1 cup aquafaba
- salt and pepper or other seasonings to taste
- 1 sprig Rosemary or thyme optional
Instructions
- Slice off the top 1/4 inch of the garlic head to expose the tops of the cloves.
- Place 1-3 bulbs of garlic and 1 cup of aquafaba in a small roasting dish.
- Bake 2-3 hours at 275.
- Let the garlic cool for a few minutes, then squeeze the roasted cloves out of their skins. They should be soft, but won't be caramelized. Now it is ready to use in spreads, sauces, or on their own
- Can use leftover liquid as roasted garlic flavor bomb.