Slow Cooked Root Vegetable Confit with Gremolata

By: Instant Brands Culinary Team

Slow Cooked Root Vegetable Confit with Gremolata
cuisine icon Cuisine
American
cuisine icon Course
Side Dish
cuisine icon Difficulty
Easy
cuisine icon Duration
more than 2 hours
cuisine icon Diet
Vegan, Vegetarian
cuisine icon Cooking Technique
Slow Cook
cuisine icon Keywords
4-6 servings, american, bay leaves, black peppercorns, carrot tops, cook 5 hour, easy, fennel bulb, garlic clove, lemon zest, more than 2 hours, olive oil, pearl onions, prep 15 min, red pepper flakes, root vegetables, side dish, slow cook, small beets, small carrots, small parsnips, vegan, vegetarian, whole coriander seeds

prep icon Prep Time
15 min
cook icon Cook Time
5 hour

serving icon Servings
4-6 servings
Ingredients
  • 5 small carrots
  • 4 small parsnips
  • 5 small beets
  • 10 pearl onions
  • 1 fennel bulb
  • 5 cups olive oil
  • 2 bay leaves
  • 1 tsp whole coriander seeds
  • 1 tsp black peppercorns
  • 1/2 tsp red pepper flakes
  • 1 cup carrot tops
  • 1 garlic clove
  • 1 tbsp lemon zest
Instructions
  • Prepare the gremolata by mixing the carrot tops, garlic, and lemon zest in a bowl. Cover and refrigerate until ready to use.
  • Prepare the root vegetable confit by adding all the ingredients to the inner pot. Ensure that the vegetables are submerged in the oil and add some extra oil to the pot if needed.
  • Secure the lid on the pot, and make sure the valve is in vent position.
  • Select SLOW COOK-LOW and set the time for 5 hours. Press START.
  • When cooking time is complete, open the lid and using a slotted spoon or tongs carefully transfer the vegetables to a serving platter.
  • Top the vegetables with the gremolata and serve.
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