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Recipe courtesy of Anne Burrell

Show: Secrets of a Restaurant Chef

Episode: The Secret to Grilled Skirt Steak

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Fennel and Fingerling Confit (03:44)

Total:: 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.

My Private Notes

Name: Fennel and Fingerling Confit
Prep time: P0Y0M0DT0H5M0.000S
Cook time: P0Y0M0DT0H45M0.000S
Total time: P0Y0M0DT0H50M0.000S
Yield: 4 servings
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