Garden Diary - December 2020

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Fennel and Carrot Confit
Saturday, 5 December 2020

Fennel and Carrot Confit

A confit of fennel and carrots, slow cooked in the oven is a delicious winter dish.
Do not discard the feathery fennel greens when preparing. They'll be needed for
another recipe I like to make, fennel and other vegetables prepared à la Grecque.

Scrub and peel the carrots. Cut into chunks. Saute in olive oil over
moderate heat to lightly brown surfaces, turning often. Set aside.

Trim fennel bulbs and cut into quarters or sixths, depending on size, from top to bottom.
Saute in olive oil over moderate heat until lightly browned, turning frequently. Set aside.

Toast ¼ teaspoon of fennel seeds in dry frying pan for a few seconds until fragrant. Lightly crush in mortar. Toss over fennel and carrots, along with 1 teaspoon of fresh thyme. The confit may be prepared ahead up to this point.

To finish, bake in tightly covered casserole dish in 325° or 350° Fahrenheit oven for an hour to 90 minutes (depends on thickness of carrot pieces, skinny cooks more quickly.) Good hot or cold.

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