Vegetable Confit
1 large fennel, cut into wedges
2 medium turnips, lightly peeled, chopped into wedges
2 medium heirloom carrots, cut into 1/2″ thick pieces
1 large red onion, cut into wedges
12 garlic cloves, peeled
4 bay leaf
2 tsp kosher salt
1/2 tsp pepper
1 1/2 cups extra virgin olive oil
2 sprigs rosemary, for garnish
Preheat oven to 400°F.
In a medium ovenproof dish, arrange the fennel, turnip, carrots, onion and garlic, then tuck the bay leaf in between the vegetables.
Sprinkle the salt and pepper over the vegetables, then cover with the olive oil.
Roast in the oven for 1 hour.
Garnish with rosemary before serving.
