Fennel and Carrot Confit

Name: Fennel and Carrot Confit
Yield: 4 servings
Ingredients: 1 2 medium carrots; 1 1 small fennel bulb, stalks discarded; 1 1 1/4 cups olive oil; 1 1/8 teaspoon cayenne; 1 2 (3-by 1-inch) strips lemon zest; 1 very thinly sliced

From the kitchen of Carly

Delicate carrot and fennel ribbons turn silky in warm olive oil infused with cayenne and lemon zest. Low, slow heat coaxes out natural sweetness without browning. Serve at room temperature as a side or on salad.

Prep: n/a
Cook: n/a
Total: n/a
Servings: 4
Difficulty: medium

Ingredients

4 servings

12 medium carrots
11 small fennel bulb, stalks discarded
11 1/4 cups olive oil
11/8 teaspoon cayenne
12 (3-by 1-inch) strips lemon zest
1very thinly sliced

Instructions

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.