Carrot confit recipe

carrot-confitCarrot confit recipe

for the carrot confit
2 pounds carrots;
Zest of 2 lemons;
Juice of those 2 lemons;
4 cloves garlic, very finely minced (mashed is even better);
3 sprigs thyme;
2 cups melted duck fat (you can use any animal fat, butter or coconut oil).
Preheat your oven to 275 F.
Prepare your carrots. You can cut them in 1 inch pieces or leave them whole if they will fit all flat in your baking dish.
Mix the zest, lemon juice, garlic, thyme and fat.
Pour the fat mixture on the carrots. It should ideally cover the carrots completely. Add fat if necessary.
Put in the oven for about two and a half hours.
Remove from oven. At this point, the carrots will be soft and delicious.
As an optional step before serving, brown the carrots in a large skillet with the fat mixture that was used to cook them. This will create a crispy exterior and a tender interior.


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