Chances are you've seen the word confit on a menu at a restaurant somewhere, and chances are the chef might have been applying this cooking method to duck or another animal protein, using actual duck fat.
But as of late we've been noticing that restaurant menus are giving veggies the same cooking treatment. The process involves simply slow-cooking a vegetable in a healthy oil (olive or grapeseed) at slow and low temp over an hour or two. This leads to tender vegetables while keeping their earthy flavor.
Historically, this process was used for preserving foods, but these days it's used for pure enjoyment, making foods even more divine than we thought they could be. Instead of parboiling or roasting, try this simple technique as a way to impress dinner guests.
Step 1: Heat oven to a super-low temp (about 180°F).
Step 2: Place vegetables in an ovenproof pot (like a Dutch oven) so that the vegetables fit inside comfortably.
Step 3: Pour in enough oil to cover the vegetables completely.
Step 4: Cook for 1 to 2 hours, depending on the size of your vegetable pieces, checking for tenderness after the 1-hour mark.
Step 5: Drain the vegetables before serving. You can reserve the oil to add to salad dressings—especially shallot oil, which tastes amazing.
Below I've named four of my favorite veggies to confit and what to do with them once they're cooked!