Vegetable Confit
- 1 carrot
- 2 stalks celery leaves removed
- 1 onion Medium
- 1 teaspoon brown sugar
- 1 1/2 teaspoons sea salt
- 1/2 teaspoon marjoram Dried
- 1 bay leaf
- 1 strip lemon zest taken with a peeler, about the same size as the bay leaf
- black pepper
- 1/2 cup olive oil
- The preparation is basic, just dice the onion, celery and carrot into a 0.5cm dice. Mix together with the remaining ingredients and put into an ovenproof dish. Make sure that the vegetables are totally covered by the oil and bake in a low 110C oven for about 4 hours. There should be a slow stream of bubbles escaping the oil as the water in the vegetables steams off.
- When it's finished in the oven, transfer the vegetables and all the oil to a sterlised jar. The vegetables will be easily submerged and the whole lot should keep in the refrigerator for months.
carrot, stalks celery, onion, brown sugar, salt, marjoram dried, bay leaf, lemon zest taken, black pepper, olive oil
Taken from www.yummly.com/recipe/Vegetable-Confit-1693027 (may not work)