In our quest to bring vegetables to the center of the plate we’re always thinking about different cooking methods that can bring out the true flavor of the ingredients we’re cooking with. In this version of confit spring carrots, this often ordinary vegetable is glamorously bathed in a rich extra-virgin olive oil until soft and tender, emerging succulent and satisfying yet not at all greasy. Choosing a good, forward-flavored Italian olive oil is essential here, as along with the summer savory it adds complex peppery notes.
This method also works brilliantly with fennel, leeks and even beets, however the cooking times will vary depending on the vegetable and the size you cut them to. We love to serve this on a bed of fresh whipped goat’s cheese, seasoned with fresh thyme, lemon zest, sea salt and Timut pepper, adding a lovely counterpoint of acidity and a natural sauce for the vegetables.
Note that the quantity of olive oil you need will vary depending on the size of the skillet you use. Aim to mostly cover the carrots with the oil, turning the vegetables from time to time if any are exposed above the oil line. Once the vegetables are cooked, strain and store in a dark glass bottle for reuse in another recipe or to use in a vinaigrette (the oil can be reused for cooking 2-3 times).
Spring Carrot and lemon Confit
4 servings | Equipment: A large deep-sided skillet, with a lid; 4 warmed shallow soup bowls
Ingredients
About 1 pound (500 g) small spring carrots with their fresh green tops
2 cups (250 ml) best-quality, strong Italian extra-virgin olive oil
2 tablespoons fresh summer savory
2 tablespoons lemon confit, finely minced
Fleur de sel
Method
1. Trim and peel the carrots, keeping the trimmings and peelings for making vegetable stock. Set aside the carrot tops for garnish. Slice the carrots in half lengthwise. Place them in the skillet, cover with the oil, add the summer savory, and cover the skillet. Simmer gently over low heat until the carrots are fondant and can be easily pierced with a knife. Time will vary depending on the size of your carrots but this can take up to 45 minutes to an hour.
2. Using a slotted spoon to drain the carrots, transfer them to the individual shallow soup bowls, discarding the summer savory. Garnish each bowl with the lemon confit and carrot tops. Season with fleur de sel and serve, either as a main vegetable dish or a side to steamed fish or roasted poultry.
This is a Nourish the Planet recipe, part of a collaborative series by Patricia Wells and Emily Buchanan.
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