Carrot-Fennel Confit

Slow-Cooked Carrots and Fennel in the frying pan.

Carrot-Fennel Confit is a great side of slow-roasted vegetables, that are then fried to have a crispy "confit" edge. It's a perfect "make-ahead" vegetable dish year-round.

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Prep Time 10

Cook Time 2

Additional Time 30

Total Time 2 40

Course Vegetables

Cuisine American

Servings servings

Calories 191 kcal

Ingredients

Ingredients
2 medium fennel bulbs – halved cored, and cut into 1-inch pieces
1 pound carrots – peeled and cut into 1-inch pieces
1 large onion peeled and cut laterally into ½ inch slices
¼ cup olive oil – extra virgin preferred
1 tablespoon fresh lemon juice
1 tablespoon finely grated lemon zest use only the yellow, none of the white pith as it is bitter
2 teaspoons fresh thyme leaves- minced or 1 teaspoon dried
2 cloves garlic – minced
Salt and pepper to taste

Instructions

Heat oven to 275º F (135ºC)
In a large baking dish, toss the fennel with carrots, onion, olive oil, lemon juice, lemon zest, thyme leaves, and garlic. Season with salt and pepper. Spread the vegetables evenly in the pan. Cover tightly with foil and bake in the oven for 2 hours. The vegetables should be very tender.
Warm a 10 to a 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 and garnish with minced fennel fronds, if desired, and serve.

Nutrition

Serving: 1gSodium: 164mgSugar: 7gFiber: 5gCalories: 191kcalPolyunsaturated Fat: 12gSaturated Fat: 2gFat: 14gProtein: 2gCarbohydrates: 17g

Keyword easy oven vegetable, roasted vegetables, slow-cooked vegetables

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