Fennel and Carrot Confit

Ingredients for Fennel and Carrot Confit

• 2 medium carrots

• 1 small fennel bulb, stalks discarded

• 300ml olive oil

• 1/8 teaspoons cayenne

• 2 (3-by 1-inch) strips lemon zest, very thinly sliced

How to make Fennel and Carrot Confit

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 teaspoons salt, and 1/4 teaspoons 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.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.