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Garlic Confit Gremolata


Better than butter! This powerhouse of flavor will add an irresistible mouth-feel and bright flavor to mashed or roasted potatoes and vegetables. Schmear this all over a chicken or turkey and then roast it and wait for the compliments.


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  • Prep Time


  • 3 tablespoons poultry fat
  • 8-10 cloves confit garlic, peeled
  • ½ cup chopped flat-leaf parsley
  • Juice and zest from 1 lemon
  • Juice and zest from 1 orange


1. Pulse all of the ingredients together in a food processor and store in the refrigerator.                   

Recipe published in JOY of KOSHER with Jamie Geller Magazine Spring 2013 SUBSCRIBE NOW

magazine cover pesach 2013