Root vegetable confit
Ingredients
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2 carrots
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1 potato
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1 head of garlic
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1lb d'asperges parées
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1 rutabaga
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1 Jerusalem artichoke (depending on the season)
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2 yellow onion
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1 bunch of thyme
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1 bunch of parsley
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1lb powdered vegetable broth
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2 tsp. extra virgin olive oil
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Salt and pepper corns to taste
Preparation
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1. Peel all the vegetables, slice the onions and cut the garlic into thin rings.
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2. Slice all remaining vegetables into thick rings and set aside.
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3. Heat 2 tbsp. of olive oil in stew pot and sauté onions and garlic.
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4. Add herbs and mix.
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5. Add vegetables, salt, pepper corns, vegetables , stock and olive oil.
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6. Cook at very low heat for approximately 30 minutes.
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7. Drain vegetables and serve with meat, fish or rice.
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8. Save remaining olive oil for cooking.
