Quick Confit Fennel with Lemon
A fragrant way to prepare fennel is to confit it since this retains the natural flavour. Served with a dash of lemon and infused with extra ingredients such as saffron and tarragon results in a flavoursome dish.
If this is your first attempt making vegetable confit, you’ll notice that it requires little work. The slow cooking method results in a silky texture with concentrated flavour. Fennel is healthy and if it is very fresh, it will also perfume your kitchen with notes of anise.
How to use confit fennel
- As a side dish gratin with fish, chicken or pork.
- In salads to add a rich taste of anise.
- On pizza with lots of blue cheese or spicy sausages.
- In sandwiches with grilled chicken or turkey.
- On bruschetta with goat cheese or other soft cheese.
- Flavour mashed potatoes by folding in some confit fennel.
Confit Fennel with Lemon
- 1 pc thinly sliced fennel bulb
- ¼ pc lemon juice + zest
- 1 tsp fennel seeds
- 30 ml water
- 1 tbsp olive oil
- 1 tsp butter
- Warm the butter with the olive oil over a medium low heat, add the fennel seeds and cook for 1 to 2 minutes.
- Add the sliced fennel, lemon juice, lemon zest, water, salt and pepper.
- Cover with a lid and cook through until the fennel is soft and tender.
Nutrition for 1 portion
What is fennel confit?
Fennel confit is prepared in olive oil, butter and water. The preparation requires some form of liquid in order to preserve the vegetable. By cooking gently in the desired liquid, it becomes softer in texture. Other herbs can be added to the mix.
Highlights of confit fennel
There are many uses for confit fennel that is worth the time to make and store it for other cooking projects. The tastes may be varied as well, by using different herbs and flavours such as lemon, orange, saffron, and tarragon.
Try to mix both fennel and artichokes, as the flavours are well suited to one another. In fact, there are many vegetables that are nice to eat with fennel. So, take this simple recipe for confit fennel and start experimenting.