fennel confit with tarragon and lemon

fennel confit recipe with tarragon and lemon

Fennel confit is a luscious and incredibly fragrant way to cook fennel. The slices are submerged in olive oil and slowly cooked with fresh herbs.




  1. Preheat oven to 300°F.
  2. Warm honey in the microwave for about 10 seconds, or until thin and runny. Lay half of the fennel in a 2-quart baking dish. Brush surface with half of the warm honey then season well with salt and black pepper. Layer with remaining fennel slabs and repeat brushing with honey and seasoning. Scatter lemon zest, garlic, tarragon, thyme and bay leaves over top. Pour in enough olive oil to fully submerge fennel.
  3. Cook in the oven until fennel is very tender but not falling apart, about 1 hour. Let cool briefly, then discard lemon zest, garlic, herbs and bay leaves. Transfer fennel to a serving platter. To serve, drizzle with a few spoonfuls of oil and sprinkle with flaky salt.


Strain oil through a fine mesh sieve into an airtight container. Store, refrigerated, for up to one month.  

Fennel confit will keep, refrigerated, for up to 3 days.


Keywords: fennel confit