Recipe courtesy of Anne Burrell

Fennel and Fingerling Confit

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

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Level: Easy
Total: 50 min

Prep: 5 min
Cook: 45 min

Yield: 4 servings

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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

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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.