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Recipe courtesy of Anne Burrell
Recipe courtesy of Anne Burrell
Episode:
The Secret to Grilled Skirt Steak
Fennel and Fingerling Confit
Getting reviews...
- Level: Easy
- Total: 50 min
- Prep: 5 min
- Cook: 45 min
- Yield: 4 servings
-
Nutrition Info - Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 20 servings
- Calories
- 406
- Total Fat
- 43 g
- Saturated Fat
- 6 g
- Carbohydrates
- 5 g
- Dietary Fiber
- 1 g
- Sugar
- 1 g
- Protein
- 1 g
- Cholesterol
- 0 mg
- Sodium
- 192 mg
- Level: Easy
- Total: 50 min
- Prep: 5 min
- Cook: 45 min
- Yield: 4 servings
-
Nutrition Info - Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 20 servings
- Calories
- 406
- Total Fat
- 43 g
- Saturated Fat
- 6 g
- Carbohydrates
- 5 g
- Dietary Fiber
- 1 g
- Sugar
- 1 g
- Protein
- 1 g
- Cholesterol
- 0 mg
- Sodium
- 192 mg
Ingredients
Directions
- 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.
