Like Caponata, fennel and garlic confit is a regular on my recipe rotation. It’s flexible with what I have in the kitchen (garlic can be replaced or supplemented with shallots or onions) and can be made more or less healthy or vegan by modifying the butter and oil quantities. And once I’ve got some in the fridge, with some toasted pita it’s the perfect satisfying snack or part of dinner.
Since I have been making it, I have modified it slightly from the original recipe from The Kitchn. (If you look at the original recipe, the fennel fronds burnt and the thin lemon slices resulted in a bitter confit so I dropped them.)
Recipe and pictures after the jump…
