Fennel and Fingerling Confit

Total Time:
50 min
Prep:
5 min
Cook:
45 min

Yield:
4 servings
Level:
Easy

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
Directions
Watch how to make this recipe.
  • In a medium saucepan combine the fingerlings, fennel, red onions, garlic, thyme and bay. Add olive oil to cover. Season with salt.

  • Bring the pan to a medium heat and cook VERY gently for 45 minutes. Strain the veggies from the oil, reserving the oil for another use.

  • Season the veggies with more salt if needed and garnish with the chives. Serve hot.


CATEGORIES:
View All

Cooking Tips
More Recipes and Ideas
YOU MIGHT ALSO LIKE
Loading review filters...
BROWSE REVIEWS BY KEYWORD
    Reviews

    Not what you're looking for? Try:

    Fig and Fennel Caponata

    Recipe courtesy of Ina Garten