Best Fennel And Fingerling Confit Recipes

Fingerling Homefries image

Provided by Anne Burrell

Time 45m

Yield 4 servings

Number Of Ingredients 6

1 pound fingerling potatoes
Salt
Extra-virgin olive oil
1 medium onion, diced
Pinch crushed red pepper flakes
3 tablespoons freshly chopped parsley leaves

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 image

Provided by Andrea Albin

Yield Makes 4 servings

Number Of Ingredients 5

2 medium carrots
1 small fennel bulb, stalks discarded
1 1/4 cups olive oil
1/8 teaspoon cayenne
2 (3-by 1-inch) strips lemon zest, very thinly sliced

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.