Fennel and Carrot Confit

Name: Fennel and Carrot Confit
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 2 mediums carrots; 0 teaspoons cayenne; 1 small fennel bulb, stalks discarded; 2 inches (3-by lemon zest, very thinly sliced; 296 milliliters olive oil

Need a gluten free, primal, and whole 30 side dish? Fennel and Carrot Confit could be an outstanding recipe to try. This recipe covers 8% of your daily requirements of vitamins and minerals. This recipe serves 4. One portion of this dish contains around 1g of protein, 7g of fat, and a total of 91 calories. Head to the store and pick up carrots, cayenne, olive oil, and a few other things to make it today. From preparation to the plate, this recipe takes approximately 45 minutes.

Instructions

Shave carrots with a vegetable peeler into very thin, wide ribbons. Quarter fennel bulb lengthwise, then very thinly slice lengthwise.

Ingredients you will need

Fennel Bulb

Vegetable

Carrot

Equipment you will use

Peeler

Heat oil with cayenne, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a 1-quart heavy saucepan over low heat until warm.

Ingredients you will need

Ground Cayenne Pepper

Pepper

Salt

Cooking Oil

Equipment you will use

Sauce Pan

Add carrots, fennel, and zest and cook gently, without simmering, stirring occasionally, until vegetables are just tender, 15 to 20 minutes.

Ingredients you will need

Vegetable

Carrot

Fennel

Drain oil into a bowl (see cooks’ note, below) and transfer vegetables to another bowl to cool to room temperature.

Ingredients you will need

Vegetable

Cooking Oil

Equipment you will use

Bowl

•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.

Ingredients you will need

Vegetable

Cooking Oil