FENNEL AND FINGERLING CONFIT

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Fennel and Fingerling Confit image

Provided by Anne Burrell

Categories     side-dish

Time 50m

Yield 4 servings

Number Of Ingredients 9

1 pound small fingerling potatoes
1 bulb fennel, cut into 1/4-inch wedges
1 small red onion, cut into 1/2-inch rings
3 cloves garlic, smashed
1 small thyme bundle
4 bay leaves
1 quart extra-virgin olive oil
Kosher salt
1 bunch chives, finely chopped

Steps:

  • In a medium saucepan combine the fingerlings, fennel, red onions, garlic, thyme and bay. Add olive oil to cover. Season with salt.
  • Bring the pan to a medium heat and cook VERY gently for 45 minutes. Strain the veggies from the oil, reserving the oil for another use.
  • Season the veggies with more salt if needed and garnish with the chives. Serve hot.

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