You've probably heard of duck confit, but did you know that you can also turn vegetables into confit?
Okay, okay - I know a few food geeks out there will scold me and say there's no such thing as a true vegetable confit. I counter that "confit" is increasing used by chefs as a verb as well as a noun, and it is in that double sense that I am embracing the term here. Basically, it is a food cooked in fat until it is unctuously tender and delicious.
The result is an unctuous treat that can be used as an instant hors d'oeuvres (think confit on toast points), or mixed with whole grains or root vegetables to turn them into a luxurious side dish, mixed with pasta for a quick dinner, or used to create a vegetarian sterilized heatproof jars (wide mouth canning jars are perfect). Use a butter knife or spoon to press on the vegetable confit in the jars and thus remove any air bubbles. The vegetables must be completely covered by the oil.
Cover tightly and store in the refrigerator for up to 3 months. Unlike duck and other meat confits, I don't recommend freezing vegetable confits for longer storage: the texture of the vegetables breaks down and becomes unappealing. Stick to making smaller batches and storing them in the refrigerator.