Fennel, Shallot, and Harissa Confit
Fennel, shallot, harissa, and a little bit of orange peel are slowly cooked in olive oil to create a soft, spreadable, and spicy confit.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.cutthefromage.com.
Cooking tools:
- Dutch oven
- Chef's knife
- Cutting board
- Peeler
- Stove
- Saucepan
- Wooden spoon
- Measuring spoon
Ingredients
- 1 fennel bulb and stalks, fronds removed, sliced into half-inch pieces
- 2 shallots, cut in half length-wise
- 1 tablespoon harissa
- Peel of half an orange
- 1 cup olive oil, more as needed
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