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Fennel and Carrot Confit Recipe

Fennel and Carrot Confit Recipe

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Ingredients:

Serving

2 medium carrots
1 small fennel bulb, stalks discarded
1 1/4 cups olive oil
1/8 tsp cayenne
2 (3-by 1-inch) strips lemon zest, 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, 1/2 teaspoon salt, and 1/4 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.
Cooks' Notes: Confit can be made 1 day ahead and chilled. Bring to room temperature before serving. The oil left over from cooking the vegetables can be used in salad dressings or to flavor soups.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	649.1 Kcal (2718 kJ)
Calories from fat	629.56 Kcal
		% Daily Value*
Total Fat	69.95g	108%
Sodium	51.48mg	2%
Potassium	340.97mg	7%
Total Carbs	7.18g	2%
Sugars	1.53g	6%
Dietary Fiber	2.69g	11%
Protein	0.9g	2%
Vitamin C	8.9mg	15%
Vitamin A	0.3mg	10%
Iron	0.6mg	3%
Calcium	38.8mg	4%

Amount Per 100 g
Calories	408.24 Kcal (1709 kJ)
Calories from fat	395.95 Kcal
		% Daily Value*
Total Fat	43.99g	108%
Sodium	32.38mg	2%
Potassium	214.45mg	7%
Total Carbs	4.51g	2%
Sugars	0.96g	6%
Dietary Fiber	1.69g	11%
Protein	0.56g	2%
Vitamin C	5.6mg	15%
Vitamin A	0.2mg	10%
Iron	0.4mg	3%
Calcium	24.4mg	4%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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