Root vegetables, specifically carrots, are very flavorful and fit well within the rustic tastes in our cooking. For a better result here, use new and crunchy carrots. You can eat this carrot confit as a side for meat, poultry, and fish. You can also slice it to add to salads and grain bowls. Another option is to blend it and make a purée or a dip. In Sweden, root vegetables are the only vegetables we have access to all year round. Therefore, we have to be creative in finding uses for them in our menus.
Preheat the oven to 150°C
Line a baking pan with parchment paper larger than the pan and add 4 carrots
Add 2 cups of butter chunks on top
Wrap the carrots and bake for 1h until tender. Remove from the oven and season to taste. The carrot confit is ready
Enjoy! Try them with roasted meat or fish!
Yield 4 portions