WHY THIS RECIPE WORKS The confit technique is most often used with duck, but it’s also a versatile way of transforming vegetables (“confit” simply means to preserve something, with either fat or sugar). Fennel is a perfect candidate, since long cooking times coax out its hidden flavors and turn it luxuriously creamy. We wanted to confit enough fennel to serve as a side dish for a group, but most recipes called for up to 2 quarts of olive oil—an amount that would drain a home pantry. We found that two layers of fennel slabs arranged in the bottom of a large Dutch oven allowed us to use just 3 cups of oil. The oil didn’t fully cover the fennel, but the fennel shrank and released liquid during cooking, causing it to sink. We flavored the oil with lemon zest, garlic and complementary fennel seeds and caraway seeds. The oven was perfect for our purpose: It provided even heat for the 2-hour cooking time and was completely hands-off. The fennel emerged buttery and aromatic, and pieces that remained above the oil became golden and caramelized, which tasters loved. We finished with a scattering of fronds, for a unique and unforgettable fennel dish. Don’t core the fennel before cutting it into slabs; the core will help hold the slabs together during cooking. This recipe will yield extra oil that can be strained, cooled, and stored for up to two weeks. The infused oil is great as a base for salad dressings or for dipping bread.
Serves: 6 to 8
Total time: 2 hours 15 minutes
INGREDIENTS:
- 3 fennel bulbs,
- 2 tablespoons fronds minced, stalks discarded, bulbs cut lengthwise into ½-inch-thick slabs
- Salt
- 3 garlic cloves, lightly crushed and peeled
- 3 (2-inch) strips lemon zest, plus lemon wedges for serving
- 1 teaspoon caraway seeds
- 1 teaspoon fennel seeds
- 3 cups extra-virgin olive oil
- Flake sea salt
INSTRUCTIONS:
- Adjust oven rack to middle position and heat oven to 300 degrees. Arrange half of fennel, cut side down, in single layer in Dutch oven. Sprinkle with ⅛ teaspoon salt. Repeat with remaining fennel and additional ⅛ teaspoon salt. Scatter garlic, lemon zest, caraway seeds, and fennel seeds over top, then add oil (fennel may not be completely submerged).
- Cover pot, transfer to oven, and cook until fennel is very tender and is easily pierced with tip of paring knife, about 2 hours.
- Remove pot from oven. Using slotted spoon, transfer fennel to serving platter, brushing off any garlic, lemon zest, caraway seeds, or fennel seeds that stick to fennel. Drizzle ¼ cup cooking oil over fennel, sprinkle with fennel fronds, and sprinkle with sea salt to taste. Serve with lemon wedges.
