Confit is a way to prepare meat in a large amount of animal fat to give it a great flavor, but also to reserve the meat for longer periods of time under the hardened fat. It’s a French specialty and the most popular version is duck confit. Here instead of meat, we have a carrot confit. The result is a vegetable that is soft and tastes absolutely amazing, thanks to the addition of lemon juice and zest. The tangy lemony taste really penetrates the vegetables and the fat cooks it perfectly.
1 Preheat your oven to 140 C or 340 F.
2 Prepare the carrots. You can cut them into 1 inch pieces or leave them whole if they fit all flat in your baking dish.
3 Mix the lemon zest, lemon juice, garlic, thyme and fat together.
4 Pour the fat mixture on the carrots. It should ideally cover the carrots completely. Add fat if necessary.
5 Place in the oven to cook for about 2 hours.
6 Remove from the oven. At this point, the carrots will be soft and delicious.
7 As an optional step before serving, brown the carrots in a large skillet with the fat mixture that was used to cook them. This will create a crispy exterior and a tender interior.
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|Serving Size: 1 Serving (285g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 7 (6%)|
|Amt Per Serving||% DV|
|Total Fat 0.7g||1 %|
|Saturated Fat 0.1g||1 %|
|Monounsaturated Fat 0g|
|Polyunsanturated Fat 0.3g|
|Cholesterol 0mg||0 %|
|Sodium 157.8mg||5 %|
|Potassium 824.4mg||22 %|
|Total Carbohydrate 29.2g||9 %|
|Dietary Fiber 9.1g||36 %|
|Sugars, other 20.1g|
|Protein 3.1g||4 %|
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Calories per serving: 112
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