Name: Fennel and Carrot Confit
Cook time: 15 min
Total time: 45 min (includes cooling)
Yield: Makes 4 servings
Ingredients: 2 medium carrots; 1 small fennel bulb, stalks discarded; 1 1/4 cups olive oil; 1/8 teaspoon cayenne; 2 (3-by 1-inch) strips lemon zest, very thinly sliced

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Fennel and Carrot ConfitWilliam Abranowicz

Cooking anything very gently in oil produces a deliciously moist result (duck confit, for example), and this is no exception. The soft, tangled ribbons of carrot and fennel turn velvety and are balanced by slivers of lemon zest and the warm spark of cayenne.

Cooks' Notes:

•Confit can be made 1 day ahead and chilled. Bring to room temperature before serving.
•The oil left over from cooking the vegetables can be used in salad dressings or to flavor soups.

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