Vegetable Confit

Name: Vegetable Confit
Ingredients: 1 carrot; 2 stalks celery leaves removed; 1 onion Medium; 1 teaspoon brown sugar; 1 1/2 teaspoons sea salt; 1/2 teaspoon marjoram Dried; 1 bay leaf; 1 strip lemon zest taken with a peeler, about the same size as the bay leaf; black pepper; 1/2 cup olive oil

10 ingredients

2 steps

Ingredients

1 carrot
2 stalks celery leaves removed
1 onion Medium
1 teaspoon brown sugar
1 1/2 teaspoons sea salt
1/2 teaspoon marjoram Dried
1 bay leaf
1 strip lemon zest taken with a peeler, about the same size as the bay leaf
black pepper
1/2 cup olive oil

Directions

1

The preparation is basic, just dice the onion, celery and carrot into a 0.5cm dice. Mix together with the remaining ingredients and put into an ovenproof dish. Make sure that the vegetables are totally covered by the oil and bake in a low 110C oven for about 4 hours. There should be a slow stream of bubbles escaping the oil as the water in the vegetables steams off.
2

When it's finished in the oven, transfer the vegetables and all the oil to a sterlised jar. The vegetables will be easily submerged and the whole lot should keep in the refrigerator for months.