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Slow-Cooker Root-Vegetable Confit

                              Credit: 
                              Stephen Kent Johnson

Recipe Summary

Yield: Serves 4 to 6

Ingredients

Pistachio Pesto

1/2 cup salted shelled roasted pistachios

1/2 cup packed fresh flat-leaf parsley

1 small clove garlic, smashed and peeled

1/2 cup extra-virgin olive oil

2 tablespoons red-wine vinegar

2 tablespoons finely grated Pecorino Romano

Root-Vegetable Confit

4 small carrots, peeled, ends left intact

4 small parsnips, peeled

2 beets, peeled and cut into 1/2-inch wedges

8 cipollini onions

1 bulb fennel, cut into wedges, core intact

2 dried bay leaves

1 teaspoon whole coriander seeds

3 dried red chiles

4 to 5 cups extra-virgin olive or canola oil

Gallery

Slow-Cooker Root-Vegetable Confit

                              Credit: 
                              Stephen Kent Johnson

Recipe Summary

Yield: Serves 4 to 6

Slow-Cooker Root-Vegetable Confit

                              Credit: 
                              Stephen Kent Johnson

Slow-Cooker Root-Vegetable Confit

                              Credit: 
                              Stephen Kent Johnson

Slow-Cooker Root-Vegetable Confit

Recipe Summary

Yield: Serves 4 to 6

Recipe Summary

Yield: Serves 4 to 6

Yield: Serves 4 to 6

Serves 4 to 6

Ingredients

Ingredients

  • 1/2 cup salted shelled roasted pistachios

  • 1/2 cup packed fresh flat-leaf parsley

  • 1 small clove garlic, smashed and peeled

  • 1/2 cup extra-virgin olive oil

  • 2 tablespoons red-wine vinegar

  • 2 tablespoons finely grated Pecorino Romano

  • 4 small carrots, peeled, ends left intact

  • 4 small parsnips, peeled

  • 2 beets, peeled and cut into 1/2-inch wedges

  • 8 cipollini onions

  • 1 bulb fennel, cut into wedges, core intact

  • 2 dried bay leaves

  • 1 teaspoon whole coriander seeds

  • 3 dried red chiles

  • 4 to 5 cups extra-virgin olive or canola oil

Directions

Pistachio Pesto:In a mini food processor, pulse pistachios, parsley, and garlic with oil until finely chopped. Add vinegar and cheese; pulse to combine. Transfer to a bowl. Pesto can be refrigerated in an airtight container up to 3 days. Makes about 1/2 cup.

Root-Vegetable Confit:Preheat a 5-to-6-quart slow cooker. Combine carrots, parsnips, beets, onions, fennel, bay leaves, coriander seeds, chiles, and oil in slow cooker. Cover and cook on high until tender, about 2 1/2 hours (or on low 5 hours).

Let cool in oil 30 minutes; then, using a slotted spoon, transfer to a wire rack set over a rimmed baking sheet to drain. Serve, with pesto alongside.

      Variations

To brown the vegetables after poaching, heat a large cast-iron skillet or griddle over high. Add vegetables and cook, tossing, until golden, about 5 minutes.

Cook’s Notes

Variations

To brown the vegetables after poaching, heat a large cast-iron skillet or griddle over high. Add vegetables and cook, tossing, until golden, about 5 minutes.

Reviews

Add Rating & Review

Reviews

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Add Rating & Review

All Reviews for Slow-Cooker Root-Vegetable Confit

  • of Reviews

Reviews:

Most Helpful

Most Helpful

Most Positive

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All Reviews for Slow-Cooker Root-Vegetable Confit

  • of Reviews

Reviews:

Most Helpful

Most Helpful

Most Positive

Least Positive

Newest

Reviews:

Most Helpful

Most Helpful

Most Positive

Least Positive

Newest