By Twinkle VanWinkle
Take advantage of fall’s rainbow of flavors with this comforting root vegetable dish. Added bonus: You can smash these veggies and use as a spread on toasted baguette or other crispy bread.
Cool Weather Veggie Confit
Serves 4-8
4 medium-sized beets,
any varietal
6-7 small to medium carrots
2 kohlrabi bulbs
3-4 heads of garlic
1 cup extra virgin olive oil
1-2 tablespoons sea salt
3-4 sprigs of fresh herbs, like rosemary or thyme or tarragon
Rinse and wash vegetables well but do not peel. Set aside to dry. Line a heavy baking sheet with parchment and preheat oven to 300 F.
Slice beets and kohlrabi into ½-inch thick pieces and place all veggies onto sheet pan, leaving a little space between them.
Slice off the top of the garlic bulbs and squeeze in-between the vegetables on the pan. Layer in fresh herbs to add to the flavor.
Add enough oil to just cover the vegetables. Garlic might not get covered, so make sure to pour oil over the heads of garlic liberally.
Cook at 300 F for about 20 minutes to bring the oil up to a “frying temp,” then reduce heat to 200 F and cook for about an hour.
Test for softness using a knife through the center of the carrots. Once vegetables are all soft, broil to get the skins brown and crispy.
Remove veggies and place on a platter to serve, drizzling a little of the poaching oil over the top.
Sprinkle with sea salt or a smoked sea salt to serve.
