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Julee Rosso, Sheila Lukins

Fresh Fennel Confit

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Preparation info

  • 1 cup

    • Difficulty

      Easy

Appears in
top 1000The New Basics Cookbook
The New Basics Cookbook

By Sheila Lukins and Julee Rosso

Published 1989

  • About

We love this fennel confit atop pizza. If you make a larger batch, you can serve it as a vegetable to accompany roast lamb or Lemon and Ginger Pork Loin.

Ingredients

  • 2 fennel bulbs
  • ¼ cup olive oil
  • 1 tablespoon unsalted but

Method

  1. Trim the fennel bulbs, and cut them into long julienne strips (3 × ¼ inch).
  2. Combine the oil and butter in a heavy saucepan over very low heat. Add the fennel and pepper, cover and cook, stirring occasionally, for 45 minutes.
  3. Remove the cover, add the Pernod,

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