Vegan Confit Root Vegetables

Elegant vegan confit root vegetables in a ceramic dish on a wooden table, highlighted by natural lighting, with thyme and bay leaf garnishes.
Vegan Confit Root Vegetables

Introduction

Indulge in the delicate and savory world of vegan confit with this innovative recipe for Vegan Confit Root Vegetables. Drawing inspiration from the traditional French technique of confit, where ingredients are slowly cooked in fat for flavor and preservation, this dish uses a rich olive oil bath to tenderize and enrich an assortment of root vegetables, complemented by aromatic herbs.

Ingredients

  • 3 large carrots, peeled and sliced
  • 2 parsnips, peeled and sliced
  • 1 sweet potato, peeled and cubed
  • 2 beetroots, peeled and cubed
  • 1 cup olive oil, more if needed to cover vegetables
  • 4 garlic cloves, lightly smashed
  • 3 sprigs of thyme
  • 2 bay leaves
  • Salt and pepper to taste

Instructions

  1. Preheat your oven to 275°F (135°C).
  2. Arrange the sliced carrots, parsnips, sweet potato, and beetroots in a deep baking dish.
  3. Scatter the garlic cloves, thyme sprigs, and bay leaves among the vegetables.
  4. Pour enough olive oil over the vegetables to completely cover them.
  5. Season generously with salt and pepper.
  6. Cover the dish with aluminum foil and bake in the preheated oven for 2 to 2.5 hours, or until the vegetables are tender.
  7. Serve warm, drizzled with some of the infused oil from the dish.

Enjoy this Vegan Confit Root Vegetables dish as a warm, comforting side or a main course on chilly evenings. It's a celebration of textures and flavors that make every bite a delightful experience.

Hiroshi

Additional Information
NutritionfactsCalories: 200, Fat: 14g, Carbs: 18g, Protein: 2g 
Preparation Time2 hours 45 minutes 
Allergy InformationNone