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.


  • 4 fennel bulbs, cut lengthwise into 1/2” thick slices
  • 2 tbsp honey
  • kosher salt
  • freshly ground black pepper
  • 4 (2-inch) strips of lemon zest
  • 3 garlic cloves, smashed and peeled
  • 2 bunches tarragon
  • 4 sprigs fresh thyme
  • 2 bay leaves
  • 3 cups extra virgin olive oil, plus more if needed
  • 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