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
- 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.