Fennel and Carrot Confit

Fennel and Carrot Confit

Info

Rating
Calories
623.0
Protein
1.0
Sodium
44.0
Fat
68.0

Description

Cooking anything very gently in oil produces a deliciously moist result (duck confit, for example), and this is no exception. The soft, tangled ribbons of carrot and fennel turn velvety and are balanced by slivers of lemon zest and the warm spark of cayenne.

Ingredients

2 medium carrots
1 small fennel bulb, stalks discarded
1 1/4 cups olive oil
1/8 teaspoon cayenne
2 (3-by 1-inch) strips lemon zest, very thinly sliced

Directions

  1. Shave carrots with a vegetable peeler into very thin, wide ribbons. Quarter fennel bulb lengthwise, then very thinly slice lengthwise.
  2. Heat oil with cayenne, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a 1-quart heavy saucepan over low heat until warm.
  3. Add carrots, fennel, and zest and cook gently, without simmering, stirring occasionally, until vegetables are just tender, 15 to 20 minutes. Drain oil into a bowl (see cooks' note, below) and transfer vegetables to another bowl to cool to room temperature.

Tags

    Vegetarian Dinner Lunch Lemon Fennel Carrot Healthy Vegan Gourmet Sugar Conscious Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
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