- Kitchen Knife (For peeling and chopping fennel and carrots)
- Cutting Board (To safely chop vegetables without contaminating surfaces)
- Medium-sized Saucepan (Used for cooking the confit process, ensuring even heat distribution)
- Fine Mesh Strainer (For removing solids from the liquid during preparation of fennel and carrot confit)
- Dutch Oven (An alternative to a saucepan for slow cooking the vegetables in oil at low temperatures)
- Silicone Spatula (To stir and maneuver ingredients without scratching non-stick pans' surfaces)
- Airtight Food Storage Containers (For preserving confited fennel and carrots after cooking)
- Measuring Cups (Essential for precise measurements in recipes, especially when adjusting ingredient quantities)
- Digital Kitchen Scale (Useful for accurate measurement of spices or oils if the recipe calls for exact amounts)
- Baking Sheet (Optional, can be used to roast fennel and carrots separately before confiting them, enhancing flavor development)
2 medium carrots
1 small fennel bulb, stalks discarded
1 1/4 cups olive oil
1/8 teaspoon cayenne
2 (3-by 1-inch) strips lemon zest, very thinly sliced
I publish delicious recipes that most of the times required 10 ingredients or less and 30 minutes or less to prepare.
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