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.
- 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 Facts | |
---|---|
Serving Size | 160 grams |
Energy | |
Calories 30kcal | 2% |
Protein | |
Protein 1.02g | 1% |
Carbohydrates | |
Carbohydrates 7g | 2% |
Fiber 2.68g | 7% |
Sugar 3.75g | 4% |
Fat | |
Fat 70g | 80% |
Saturated 10g | 32% |
Cholesterol 0.00mg | - |
Vitamins | |
Vitamin A 280ug | 32% |
Choline 10mg | 2% |
Vitamin B1 0.03mg | 2% |
Vitamin B2 0.04mg | 3% |
Vitamin B3 0.68mg | 4% |
Vitamin B6 0.07mg | 4% |
Vitamin B9 22ug | 5% |
Vitamin B12 0.00ug | 0% |
Vitamin C 9mg | 10% |
Vitamin E 0.56mg | 4% |
Vitamin K 40ug | 34% |
Minerals | |
Calcium, Ca 40mg | 3% |
Copper, Cu 0.05mg | 6% |
Iron, Fe 0.52mg | 5% |
Magnesium, Mg 14mg | 3% |
Phosphorus, P 40mg | 3% |
Potassium, K 340mg | 10% |
Selenium, Se 0.44ug | 1% |
Sodium, Na 50mg | 3% |
Zinc, Zn 0.19mg | 2% |
Water | |
Water 80g | - |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. |
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