Slow Cooked Root Vegetable Confit with Gremolata
Servings Prep Time
4-6servings 15minutes
Cook Time
Servings Prep Time
4-6servings 15minutes
Cook Time
Root Vegetable Confit
  • 5 small carrotspeeled, tops removed and ends left intact (save the tops for the gremolata)
  • 4 small parsnipspeeled
  • 5 small beetspeeled and cut in half
  • 10 pearl onionspeeled
  • 1 fennel bulbcut into wedges, core left intact
  • 5cups olive oil
  • 2 bay leaves
  • 1tsp whole coriander seeds
  • 1tsp black peppercorns
  • 1/2tsp red pepper flakesoptional
  • 1cup carrot topswashed and finely chopped
  • 1 garlic clovefinely minced
  • 1tbsp lemon zest
  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.