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Fennel - Carrot Confit Recipe

Ingredients

How to make it

  • Heat oven to 275 degrees F
  • In a large baking dish, toss the fennel with the carrots, olive oil, lemon juice, zest, thyme and garlic. Season with salt and pepper. Spread the vegetables evenly in the pan. Cover tightly with foil and bake for 2 hours. The vegetables should be very tender.
  • Warm a 10 - 12 inch heavy skillet over medium-high heat. Working in batches, add the vegetables and their juices and cook, stirring gently until slightly browned, about 8 minutes per batch. Put in a warm serving dish; garnish with minced fennel fronds, if desired.
  • LindySez Party Tip: The carrots and fennel can be prepared and baked up to 2 days before. Place covered in the refrigerator; finish by frying them prior to serving.

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sosousme Santa Rosa, CA

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