Confit is a French cooking technique where something is poached at low heat in oil for a long time. This process results in a rich, moist product that keeps well. Here, carrots are held in olive oil at a low enough temperature to retain the delicate, grassy flavor of extra virgin olive oil.
Updated: Fri, 06/02/2017 - 7:48pm
- 3 medium carrots, cut into ribbons using a vegetable peeler
- 1 teaspoon salt
- 1¼ cups olive oil
- Salt the carrot ribbons and let rest 5-10 minutes. Pat dry.
- Heat oil in a small pot over low heat. Add carrots and cook over low heat for 30-40 minutes, until the carrots are soft and the raw flavor is gone.
- Store carrots in the refrigerator in a glass jar with the cooking oil.