Sous Vide Orange-Saffron Fennel Confit

Fennel cooked sous vide becomes very tender and retains the majority of its flavor. The length of time you cook it for depends on how tender you want it. At 30 minutes it's just beginning to tenderize, after 60 minutes it retains a little bite, and after 90 minutes it is completely tender. Cooking the fennel with a large dose of olive oil confits the fennel, resulting in a tender, juicy fennel. The excess olive oil can be used on other dishes or in vinaigrettes and will last in the refrigerator for several days.

Fennel confit

Modernist Tools, Ingredients, and Techniques Used

If you would like more information about the modernist techniques, ingredients, and equipment used in the sous vide orange-saffron fennel confit recipe you can check out the following.

If you like this recipe you can get it and more than 85 other inspiring recipes to get you on your way to sous vide success. It's all in my best selling book Modernist Cooking Made Easy: Sous Vide - Get Your Copy Today!

Like this recipe?
Have questions or comments about it?
Let Me Know on Facebook or in the comments below!

Sous Vide Orange-Saffron Fennel Confit

  • Published: April 14, 2015
  • By Jason Logsdon
  • Prep Time: 30 Minutes
  • Total Time: 1 Hour
  • Cooks: 183°F (83.9°C) for 30 to 60 minutes
  • Serves: 4 to 8 as a side

Sous Vide Orange-Saffron Fennel Confit Ingredients

For the Orange-Saffron Fennel

3 fennel bulbs
3 garlic cloves, minced
1 teaspoon saffron
1 orange
Salt and pepper
3/4 cup olive oil

Sous Vide Orange-Saffron Fennel Confit Instructions

For the Orange-Saffron Fennel

At least 30 to 60 minutes before serving

Preheat the water bath to 183°F (83.9°C).

Trim the fennel bulbs, cut them in half, then place them in a sous vide bag in a single layer. Add the garlic and saffron to the bag. Zest the orange into the sous vide bag then salt and pepper the fennel. Add the olive oil and seal. Cook the fennel for 60 minutes. Once tender, remove the fennel from the sous vide bag then serve.

If you like this recipe you can get it and more than 85 other inspiring recipes to get you on your way to sous vide success. It's all in my best selling book Modernist Cooking Made Easy: Sous Vide - Get Your Copy Today!

Help me improve my content, let me know what you thought of this recipe! Just click on a star below to rate it.
Average Recipe Rating (click star to rate)
Thanks, your rating has been saved! Please let me know any additional thoughts in the comments!

Related Amazing Food Made Easy Articles

All tags for this article: Sous Vide, Sous Vide Fennel, Sous Vide Recipes, Sous Vide Vegetable , Vegetable, Sous Vide Fruit and Vegetables


Jason logsdon headshot This article is by me, Jason Logsdon. I'm an adventurous home cook and professional blogger who loves to try new things, especially when it comes to cooking. I've explored everything from sous vide and whipping siphons to pressure cookers and blow torches; created foams, gels and spheres; made barrel aged cocktails and brewed beer. I have also written 10 cookbooks on modernist cooking and sous vide and I run the AmazingFoodMadeEasy.com website.
Affiliate Disclaimer: Some links on this site might be affiliate links that if used to purchased products I might receive money. I like money but I will not endorse something I don't believe in. Please feel free to directly go to any products I link to and bypass the referral link if you feel uncomfortable with me receiving funds.
placeholder image

Cookie Consent

This website uses cookies or similar technologies, to enhance your browsing experience and provide personalized recommendations. By continuing to use our website, you agree to our Privacy Policy