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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

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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!

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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.
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Sous Vide Orange-Saffron Fennel Confit

PT60M Ingredients: 3 fennel bulbs 3 garlic cloves minced 1 teaspoon saffron 1 orange Salt and pepper 3/4 cup olive oil
4.54 stars - based on 50 reviews
Fennel cooked sous vide becomes very tender in just 60 minutes. This recipe adds orange zest, cloves and saffron to the fennel before cooking for more interesting modernist flavors.
1 Serving