Fennel Confit
Servings: 4 servings
Calories: 210kcal
Transform fresh fennel bulbs into a delicious accompaniment with this easy confit recipe. Fennel slices are flavored with garlic, lemon and dill and slow baked in olive oil for a tasty dish.
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Ingredients
- 2 large fennel bulbs
- 1 teaspoon lemon zest
- 3 cloves garlic, sliced
- 2 tablespoons dill, fresh
- 2 bay leaves
- ¼ cup olive oil
- 2 tablespoons melted unsalted butter
- ½ teaspoon salt
- ½ teaspoon black pepper
Instructions
- Trim the stalks and fronds from the fennel bulbs. Cut each bulb in half lengthwise, then into wedges about 1 inch thick. Rinse the fennel wedges under cold water to remove any dirt or debris.
- Preheat your oven to 325°F (160°C).
- In a baking dish large enough to hold all the fennel wedges in a single layer, spread a layer of olive oil. Arrange the fennel wedges in the dish, making sure they are evenly spaced. Scatter the sliced garlic, dill, bay leaves and lemon over the fennel.
- Drizzle the remaining olive oil and the melted butter over the fennel and season generously with salt and pepper.
- Cover the baking dish with aluminum foil and place it in the preheated oven. Bake for about 45-60 minutes, or until the fennel is tender when pierced with a fork.
- Once the fennel is tender, remove the foil and switch the oven to broil. Broil the fennel for an additional 5-10 minutes, or until the edges begin to caramelize and turn golden brown.
- Carefully transfer the fennel confit to a serving platter, spooning any remaining juices from the baking dish over the top. Garnish with additional fresh herbs, if desired. Serve warm as a side dish or incorporate into other recipes as desired.
Notes
Makes 4 small side servings.
Nutrition
Serving: 1serving | Calories: 210kcal | Carbohydrates: 10g | Protein: 2g | Fat: 19g | Fiber: 4g | Net Carbohydrates: 6g