Confit Vegetables
Confit vegetables are cooked at low temperature in oil or fat until tender. Unlike roasting, the goal is not caramelization but concentration and softening. The result is something special, the sort of side you get in high-end restaurants.
Best Vegetables for Confit
- Tomatoes (especially cherry)
- Garlic
- Shallots / Onions
- Sweet, silky, deeply aromatic
- Mushrooms
- Eggplants, rich and custardy
- Peppers, sweet, soft, and slightly smoky
- Zucchini, delicate, soft texture
Ingredients (Base Method)
- Vegetables (cut appropriately)
- Olive oil or other fat (enough to mostly submerge)
- Salt
- Optional aromatics:
- garlic
- herbs (thyme, rosemary)
- pepper flakes
Method
Prepare vegetables:
- Clean and cut to uniform size. Leave small items (like cherry tomatoes) whole.
Combine
- Place vegetables in a small baking dish or saucepan.
- Add oil to mostly submerge.
- Add salt and optional aromatics.
Cook low and slow
- Oven: 225–275°F (110–135°C)
- Stovetop: very low heat
- Cook until tender and soft, not browned.
Remove from heat and let cool slightly.
Storage
- Refrigerate in oil for up to 1 week.
- Ensure vegetables remain submerged.
- For longer storage, freeze portions (texture may soften further).