Fennel & Carrot Confit
Fennel and carrots cooked slowly in an seasoned olive oil.
Yield
4 servingsPrep
8 minCook
20 minReady
42 minLow Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb, Very low in sodium, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | medium |
carrots
|
|
| 1 | small |
fennel bulb
stalks discarded |
*
|
| 1 ¼ | cups |
olive oil
|
|
| ⅛ | teaspoon |
cayenne pepper
|
|
| 2 | strips |
lemon zest
3-by 1-inch, very thinly sliced |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | medium |
carrots
|
|
| 1 | small |
fennel bulb
stalks discarded |
*
|
| 296 | ml |
olive oil
|
|
| 0.6 | ml |
cayenne pepper
|
|
| 2 | strips |
lemon zest
3-by 1-inch, very thinly sliced |
*
|
Directions
Shave carrots with a vegetable peeler into very thin, wide ribbons.
Quarter fennel bulb lengthwise, then very thinly slice lengthwise.
Heat oil with cayenne, ½ teaspoon salt, and ¼ teaspoon pepper in a 1-quart heavy saucepan over low heat until warm.
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.
