10/25/2019

An olive oil bath transforms rutabagas, carrots, chiles, eggplants and tomatoes into a tender and flavorful side dish, writes Joe Sevier. The technique -- borrowed from traditional confit in which meat is slow-roasted in its own fat -- is gaining popularity as a simple way to give vegetables the star treatment, and the addition of aromatics to the oil can introduce even more flavor.

Full Story:
epicurious

Related Summaries