Fennel Confit

Name: Fennel Confit
Yield: Serves 6 to 8
Ingredients: 3 , fennel bulbs, 2 tablespoons fronds minced, stalks discarded, bulbs cut lengthwise into ½-inch-thick slabs; , Salt; 3 , garlic cloves, lightly crushed and peeled; 3 (2-inch), strips lemon zest, plus lemon wedges for serving; 1 teaspoon, caraway seed; 1 teaspoon, fennel seeds; 3 cups, extra-virgin olive oil; , Flake sea salt

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The confit technique is most often used with duck, but it's also a versatile way of transforming vegetables.

A cookbook recipe exclusively for All-Access members from The Complete Plant-Based Cookbook

SERVES6 to 8

TIME2 hours 15 minutes

WHY THIS RECIPE WORKS

The confit technique is most often used with duck, but it's also a versatile way of transforming vegetables (“confit” simply means to preserve something, with either fat or sugar). Fennel is a perfect candidate, since long cooking times coa...

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