← Salt, Fat, Acid, Heat☆ SaveSave as variationCook this →Olive Oil-Braised VegetablesHard vegetables (carrots, fennel, cauliflower) gently confit in olive oil until silken. The infused oil is the prize.Braised Kitchen · 4 servings · 75 min · Added May 15, 2026From Salt, Fat, Acid, Heatvegetariansideweekend-projectIngredients·4 medium carrots (halved lengthwise)·1 fennel bulb (cut into wedges)·0.5 cauliflower head (cut into florets)·1.5 cup olive oil·4 garlic cloves (smashed)·1 lemon (halved)·1.5 tsp kosher saltSteps01Heat oven to 300°F.02In a Dutch oven, combine carrots, fennel, cauliflower, 4 garlic cloves, lemon halves, and 1½ tsp salt.03Pour over 1½ cups olive oil. The vegetables should be mostly submerged.04Cover and braise 60 minutes, until vegetables yield to a knife with almost no resistance.05Serve warm with crusty bread to mop up the infused oil.Your notesSign in to add a private note only you can see.Community discussion (0)Sign in to join the discussion.No discussion yet. Start one.