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.
Sous Vide Orange-Saffron Fennel Confit Ingredients
3 fennel bulbs
3 garlic cloves, minced
1 teaspoon saffron
Salt and pepper
3/4 cup olive oil
Sous Vide Orange-Saffron Fennel Confit Instructions
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.
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.
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