Fennel and Fingerling Confit
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 2029
- Total Fat
- 216
- Saturated Fat
- 30
- Carbohydrates
- 27
- Dietary Fiber
- 5
- Sugar
- 4
- Protein
- 4
- Cholesterol
- 0
- Sodium
- 958
- Total: 50 min
- Prep: 5 min
- Cook: 45 min
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
- 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.