4-6 servingsamericanbay leaves

Slow Cooked Root Vegetable Confit with Gremolata

By Instant Pot Culinary Team

4-6 servings

more than 2 hours

Easy

Slow Cooked Root Vegetable Confit with Gremolata

Recipe Details

Course: Side Dish

Difficulty: Easy

Prep Time: 15 min

Cook Time: 5 hour

Total Time: more than 2 hours

Cooking Technique: Slow Cook

Cuisine: American

Diet: Vegan, Vegetarian

Yield: 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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About the chef

Instant Pot® Culinary Team

When life’s moving fast and dinner needs to happen faster, the Instant Pot Culinary Team is here to make it deliciously doable. We cook up recipes for every Instant Pot appliance you’ve got your hands on—so whether you’re tackling Tuesday night or going all-out for the weekend, you’ll have the flavor without the fuss. No overthinking, no babysitting, just good food that works with your schedule (not against it).

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