Carrot confit recipe
Carrot confit recipe
Servings 4 people
Calories 993kcal
Cost 8
Ingredients
- 2 pounds carrots
- Zest of 2 lemons
- Juice of those 2 lemons
- 4 cloves garlic very finely minced (mashed is even better)
- 3 sprigs thyme
- 2 cups melted duck fat you can use any animal fat, butter, or coconut oil.
Instructions
- Preheat your oven to 275 F.
- Prepare your carrots. You can cut them into 1-inch pieces or leave them whole if they will fit all flat in your baking dish.2 pounds carrots
- Mix the zest, lemon juice, garlic, thyme, and fat.Zest of 2 lemons, Juice of those 2 lemons, 4 cloves garlic, 3 sprigs thyme, 2 cups melted duck fat
- Pour the fat mixture into the carrots. It should ideally cover the carrots completely. Add fat if necessary.
- Put in the oven for about two and a half hours.
- Remove from oven. At this point, the carrots will be soft and delicious.
- As an optional step before serving, brown the carrots in a large skillet with the fat mixture that was used for cooking them. This will create a crispy exterior and a tender interior.
Nutrition
Calories: 993kcal | Carbohydrates: 19g | Protein: 1g | Fat: 104g | Saturated Fat: 34g | Polyunsaturated Fat: 13g | Monounsaturated Fat: 51g | Cholesterol: 103mg | Sodium: 177mg | Potassium: 542mg | Fiber: 7g | Sugar: 11g | Vitamin A: 31311IU | Vitamin C: 7mg | Calcium: 76mg | Iron: 2mg