Carrot and fennel confit with red pepper and lemon zest
Indulge in the savory delight of Carrot and Fennel Confit with a hint of red pepper and a zest of lemon. This recipe combines the aromatic flavors of fennel and the earthy sweetness of carrots, slow-cooked in luxurious olive oil for a tender and flavorful dish. Perfect as a side or appetizer, this confit offers a gourmet twist with minimal effort. Enjoy the subtle spice and fresh citrus finish that elevate this simple yet elegant recipe.
Cook time 45 min
Prep time 15 min
Ingredients:
1 bulb fennel1/8 tsp red pepper (spice)
2 carrots
1.25 cup olive oil
1/2 tsp lemon zest
Carrot and fennel confit with red pepper and lemon zest is a delightful and aromatic dish that combines the earthy sweetness of carrots and the anise-like flavor of fennel. This slow-cooked recipe in olive oil is enhanced with a hint of heat from the red pepper spice and a fresh burst of citrus from the lemon zest. Perfect as a side dish or a gourmet topping, this recipe promises a delightful blend of textures and tastes.
Instructions:
- Trim and slice the fennel bulb into thin wedges, discarding any tough outer layers.
- Peel and slice the carrots into similar-sized pieces as the fennel for even cooking.
- In a medium-sized, heavy-bottomed saucepan, pour in the olive oil.
- Warm the olive oil over medium-low heat. You want the oil to be hot but not smoking, around 180°F (82°C).
- Once the oil is heated, carefully add the fennel and carrot slices to the saucepan.
- Stir gently to ensure all pieces are evenly coated and submerged in the oil.
- Sprinkle in the red pepper evenly over the vegetables.
- Add the lemon zest, distributing it evenly.
- Reduce the heat to low and allow the vegetables to cook slowly in the oil. This should take about 45-60 minutes.
- Stir occasionally to ensure even cooking and prevent any pieces from sticking to the bottom.
- The vegetables are done when they are tender and can be easily pierced with a fork but still hold their shape.
- They should have absorbed some of the oils and flavors, turning soft but not mushy.
- Carefully remove the saucepan from the heat.
- Using a slotted spoon, transfer the confit vegetables to a serving dish, allowing any excess oil to drain back into the pan.
- Let cool slightly before serving.
- Serve the carrot and fennel confit warm or at room temperature.
- It can be served as a side dish, a topping for salads, or as an accompaniment to roasted meats or fish.
- Allow the confit to cool completely before storing.
- Transfer the vegetables and oil into an airtight container and refrigerate. The leftovers can be stored in the refrigerator for up to one week.
Tips:
- Use high-quality olive oil to ensure the best flavor as it is a significant part of the dish.
- Thinly slice the fennel and carrots for even cooking and a more tender texture.
- Keep the heat low while cooking to prevent the oil from overheating and to ensure the vegetables cook slowly and evenly.
- Taste the confit before serving and adjust seasoning if necessary, you might want to add a little more red pepper or lemon zest according to your preference.
- Serve the confit warm or at room temperature for the best experience. It can be a great addition to salads, sandwiches, or as a side dish to grilled meats.
Carrot and fennel confit with red pepper and lemon zest is an elegantly simple recipe that elevates humble vegetables to gourmet heights. With its flavorful and aromatic profile, this dish is a great way to enjoy the natural sweetness and texture of carrots and fennel, enhanced perfectly by olive oil, a hint of spice, and refreshing citrus. It's a versatile recipe that can effortlessly enhance a variety of meals, whether as a star side dish or a complementary topping.
Nutrition per serving
4 ServingsCalories 30kcal
Protein 1.02g
Carbohydrates 7g
Fiber 2.68g
Sugar 3.75g
Fat 70g
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