Slow Cooked Root Vegetable Confit with Gremolata


  • 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
  • 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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