Slow Cooked Root Vegetable Confit with Gremolata
By :Instant Brands Culinary Team
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Course Side Dish
Cuisine American
Difficulty Easy
Browse Category Vegan & Vegetarian
Duration more than 2 hours
Diet Vegan, Vegetarian
Cooking Technique Slow Cook
Main Ingredient Beets, Carrot, Onion, Parsnips
Keyword Root Vegetables
Prep Time 15 minutes
Cook Time 5 hours
Servings
4-6 servings
Ingredients
Root Vegetable Confit
  • 5 small carrots peeled, tops removed and ends left intact (save the tops for the gremolata)
  • 4 small parsnips peeled
  • 5 small beets peeled and cut in half
  • 10 pearl onions peeled
  • 1 fennel bulb cut into wedges, core left intact
  • 5 cups olive oil
  • 2 bay leaves
  • 1 tsp whole coriander seeds
  • 1 tsp black peppercorns
  • 1/2 tsp red pepper flakes optional
Gremolata
  • 1 cup carrot tops washed and finely chopped
  • 1 garlic clove finely minced
  • 1 tbsp lemon zest
Course Side Dish
Cuisine American
Difficulty Easy
Browse Category Vegan & Vegetarian
Duration more than 2 hours
Diet Vegan, Vegetarian
Cooking Technique Slow Cook
Main Ingredient Beets, Carrot, Onion, Parsnips
Keyword Root Vegetables
Prep Time 15 minutes
Cook Time 5 hours
Servings
4-6 servings
Ingredients
Root Vegetable Confit
  • 5 small carrots peeled, tops removed and ends left intact (save the tops for the gremolata)
  • 4 small parsnips peeled
  • 5 small beets peeled and cut in half
  • 10 pearl onions peeled
  • 1 fennel bulb cut into wedges, core left intact
  • 5 cups olive oil
  • 2 bay leaves
  • 1 tsp whole coriander seeds
  • 1 tsp black peppercorns
  • 1/2 tsp red pepper flakes optional
Gremolata
  • 1 cup carrot tops washed and finely chopped
  • 1 garlic clove finely minced
  • 1 tbsp lemon zest
Votes: 0
Rating: 0
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Instructions
  1. Prepare the gremolata by mixing the carrot tops, garlic, and lemon zest in a bowl. Cover and refrigerate until ready to use.
  2. Prepare the root vegetable confit by adding all the ingredients to the inner pot. Ensure that the vegetables are submerged in the oil and add some extra oil to the pot if needed.
  3. Secure the lid on the pot, and make sure the valve is in vent position.
  4. Select SLOW COOK-LOW and set the time for 5 hours. Press START.
  5. When cooking time is complete, open the lid and using a slotted spoon or tongs carefully transfer the vegetables to a serving platter.
  6. Top the vegetables with the gremolata and serve.
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