Fennel and Fingerling Confit
Level: Easy | Yield: 4 servings | Total Time: 50 min | Prep: 5 min | Cook: 45 min
Nutritional Analysis Per Serving
Serving Size: 1 of 4 servings
- Calories: 2029
- Total Fat: 216 g
- Saturated Fat: 30 g
- Carbohydrates: 27 g
- Dietary Fiber: 5 g
- Sugar: 4 g
- Protein: 4 g
- Cholesterol: 0 mg
- Sodium: 958 mg
Ingredients
- 1 pound small fingerling potatoes
- 1 bulb fennel, cut into 1/4-inch wedges
- 1 small red onion, cut into 1/2-inch rings
- 3 cloves garlic, smashed
- 1 small thyme bundle
- 4 bay leaves
- 1 quart extra-virgin olive oil
- Kosher salt
- 1 bunch chives, finely chopped
Instructions
- In a medium saucepan, combine the fingerling potatoes, fennel wedges, red onion rings, garlic cloves, thyme bundle, and bay leaves. Pour in enough olive oil to fully submerge all the ingredients. Season with a pinch of kosher salt.
- Set the pan over medium heat and cook gently for about 45 minutes, maintaining a slow simmer until the vegetables become tender and infused with rich, luxurious flavor.
- Once cooked, carefully strain the vegetables from the oil, reserving the fragrant infused oil for future cooking. Adjust seasoning with additional salt if needed, then garnish with fresh chopped chives and serve while warm.
