Fennel and Carrot Confit
A delicate side dish of thinly shaved carrots and fennel slowly cooked in olive oil with lemon zest and a hint of cayenne, creating a tender, flavorful vegetable confit.
4 servings
35 min
Ingredients
- •2 whole medium carrots
- •1 whole small fennel bulb, stalks discarded
- •1¼ cups olive oil
- •⅛ teaspoon cayenne
- •2 strips lemon zest
- •
Cooking Instructions
- 1.
Shave carrots with a vegetable peeler into very thin, wide ribbons. Quarter fennel bulb lengthwise, then very thinly slice lengthwise.
10 min
- 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.
5 min
- 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.
20 min
