Best 2 Fennel And Fingerling Confit Recipes
Indulge in a culinary journey with our enticing Fennel and Fingerling Confit. This delectable dish showcases the perfect harmony of flavors, textures, and colors. Savor the tender fingerling potatoes, imbued with the essence of roasted fennel, garlic, and thyme. As you bite into each morsel, delight in the crisp exterior and velvety interior, complemented by the aromatic confit. This recipe is not only a feast for the senses but also a testament to the power of simple ingredients combined with culinary expertise. Embark on this extraordinary culinary adventure and elevate your taste buds to new heights.
Here are our top 2 tried and tested recipes!
FINGERLING HOMEFRIES
Steps:
- Place the potatoes in a pot, cover them with water and season the water abundantly with salt. Bring to a boil and cook the potatoes until a fork slides in and out of them easily. Drain potatoes and cool.
- Coat a large saute pan generously with olive oil. Add the onions, season with salt and bring the pan to a medium high heat. Add the crushed red pepper flakes and saute for 7 to 8 minutes or until the onions are soft and wilted but do not have any color.
- Using the heel of your hand, smash the boiled potatoes to flatten and to break apart. Add to the pan, toss with onions and then flatten them against the bottom of the pan so they begin to form a crust. Repeat this process a few times so a lot of crust forms. Season with salt and toss with the chopped parsley.
FENNEL AND CARROT CONFIT
Cooking anything very gently in oil produces a deliciously moist result (duck confit, for example), and this is no exception. The soft, tangled ribbons of carrot and fennel turn velvety and are balanced by slivers of lemon zest and the warm spark of cayenne.
Provided by Andrea Albin
Yield Makes 4 servings
Number Of Ingredients 5
Steps:
- Shave carrots with a vegetable peeler into very thin, wide ribbons. Quarter fennel bulb lengthwise, then very thinly slice lengthwise.
- Heat oil with cayenne, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a 1-quart heavy saucepan over low heat until warm.
- Add carrots, fennel, and zest and cook gently, without simmering, stirring occasionally, until vegetables are just tender, 15 to 20 minutes. Drain oil into a bowl (see cooks' note, below) and transfer vegetables to another bowl to cool to room temperature.
Tips:
- Choose the right fennel: Look for fennel bulbs that are firm and have no blemishes. The fronds should be bright green and fragrant.
- Trim the fennel properly: Cut off the root end and any tough outer leaves. Then, cut the bulb in half lengthwise and remove the core.
- Slice the fennel thinly: This will help it cook evenly and absorb the flavors of the other ingredients.
- Use a good quality olive oil: This will help to bring out the flavors of the fennel and other vegetables.
- Don't overcrowd the pan: If you overcrowd the pan, the vegetables will not cook evenly. Cook them in batches if necessary.
- Be patient: Confiting takes time, but it is worth it. The vegetables will become tender and flavorful as they cook slowly in the oil.
Conclusion:
Fennel and fingerling confit is a delicious and versatile dish that can be served as a side dish, appetizer, or even a main course. The sweet and slightly anise-flavored fennel pairs perfectly with the tender fingerling potatoes. This dish is also very easy to make, and it can be prepared ahead of time. Serve it with a crusty bread or a simple green salad.
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