How to Confit Vegetables

Cooking with fat, the vegan way

A plated of roasted parsnips, red beets, withered confited tomatoes, potatoes, and thyme.
A plated of roasted parsnips, red beets, withered confited tomatoes, potatoes, and thyme.
Photos: Laura Vincent
four jars of oil and confit’d veg — parsnip, beet, tomato, and potatoes — in rich color
four jars of oil and confit’d veg — parsnip, beet, tomato, and potatoes — in rich color

Beetroot Thyme Confit

Cherry Tomato Confit with Lemon

New Potato Confit With Rosemary

Parsnip Thyme Confit

Note:

Written by

Food blogger and author from New Zealand. Writing at hungryandfrozen.com; Twitter at @hungryandfrozen; and exclusive stuff at Patreon.com/hungryandfrozen.

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