I love making garlic confit for Shabbat throughout the year. I usually throw in a new ingredient to try and enhance it, and I’m always inspired by the current season. Last year, I threw in some Medjool dates around Rosh Hashanah time, and let me just say, the result was epic. I immediately saved the idea for the next Rosh Hashanah season, and here we are!

 

 

Not all the Simanim will work in a garlic confit, but I thought dates, leeks, and carrots would be tasty, and they were!

Each veggie melts in your mouth, and the sweet and savory pairing (from the garlic) is the perfect accompaniment to challah.

 

 

Anyone who’s made confit before knows how easy it is to make. Just put all your ingredients in a baking dish, cover, and bake! The detailed recipes are below!

 

 

Date-Garlic Confit Recipe

 

 

Ingredients:

 

1 cup garlic cloves, peeled
7 Medjool dates, halved lengthwise
Olive oil (about 2 cups)
Kosher salt, to taste
Ground black pepper. to taste

 

Directions:

 

1. Preheat the oven to 250 degrees Fahrenheit.

 

2. Place the garlic cloves and dates in a single layer into a shallow ovenproof dish.

 

3. Drizzle olive oil over the garlic and dates until they are just covered.

 

4. Sprinkle in the salt and pepper to taste.

 

5. Cover and bake for 2 hours.

 

6. Remove from the oven and cool completely.

 

Leek-Garlic Confit Recipe

 

 

Ingredients:

 

1 cup garlic cloves, peeled
3 leeks, sliced (only use the white and pale green parts)
Olive oil (about 2 cups)
Kosher salt, to taste
Ground black pepper, to taste

 

Directions:

 

1. Preheat the oven to 250 degrees Fahrenheit.

2. Place the garlic cloves and leeks in a single layer into a shallow ovenproof dish.

3. Drizzle olive oil over the garlic and dates until they are just covered.

4. Sprinkle in the salt and pepper to taste.

5. Cover and bake for 2 hours.

6. Remove from the oven and cool completely.

 

Carrot-Garlic Confit Recipe

 

 

Ingredients:

 

1 cup garlic cloves, peeled
5 mini rainbow carrots, peeled
1 small bunch fresh thyme
Olive oil (about 2 cups)
Kosher salt, to taste
Ground black pepper, to taste

 

Directions:

 

1. Preheat the oven to 250 degrees Fahrenheit.

2. Place the garlic cloves, carrots, and thyme in a single layer into a shallow ovenproof dish.

3. Drizzle olive oil over the garlic and dates until they are just covered.

4. Sprinkle in the salt and pepper to taste.

5. Cover and bake for 2 hours.

6. Remove from the oven and cool completely.