Fennel Confit
2016-07-13 12:00:46
Prep Time
15 min
Cook Time
1 hr
Total Time
1 hr 15 min
Ingredients
- Fennel Bulb 1 each
- Salt 1 tsp
- Extra Virgin Olive Oil 2oz
Instructions
- 1. Pre-heat water bath to 185F. Refer to Time and Temperature Chart for guidelines.
- 2. Cut the fennel into quarters and remove the bulk of the core, leaving just enough to hold the fennel intact. Season with olive oil and salt.
- 7. Place the fennel in a single layer in a Vac Snap and place in the Frisper. Hang the bag off of the side of a counter to keep the oil to the bottom of bag when removing air.
- 3. Cook for 1 hour.
- 4. Remove portions from the bags and serve immediately or sear if desired.
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