Cornman Farms' Kieron Hales: A Culinary Storyteller for our Times
Rather than just knowing I’d bought the best, I wanted to know the histories and the stories behind it.
Equipment: kitchen scale, mandoline, 1-quart glass container, sous vide (optional)
Ingredients
SERVINGS: 8 Serving(s)
- 400 grams fennel
- 80 grams carrots
- 40 grams red onions
- 20 grams garlic
- 10 grams thyme
- 6 juniper berries
- 1 star anise
- 0.6 grams dried ginger
- 10 grams salt
- 1 gram ground pepper
- 250 grams pomace-grade olive oil
Preparation
Shave fennel, carrots, onion and garlic with a mandoline. Combine in a bowl with thyme, juniper berries, star anise, dried ginger, salt and pepper.
Place all ingredients in a 1-quart glass jar; add olive pomace oil.
Place under sous vide at 190°F for 2 hours. If you do not have a sous vide, place jar(s) in simmering water for an hour and 20 minutes. There should be 2–3 inches of water covering the top of the jars.
Refrigerate for up to 2 weeks. When you are ready to serve, drain confit and mix with your favorite spring greens and dressing.
About this recipe
Tip: When you drain the vegetables, you can save the remaining oil and mix it with a bit of vinegar to make a great salad dressing!
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