Fennel Confit
Ingredients
- 3 fennel bulbs , 2 tablespoons fronds minced, stalks discarded, bulbs cut lengthwise into ½-inch-thick slabs
- Salt
- 3 garlic cloves , lightly crushed and peeled
- 3 (2-inch) strips lemon zest , plus lemon wedges for serving
- 1 teaspoon caraway seed
- 1 teaspoon fennel seeds
- 3 cups extra-virgin olive oil
- Flake sea salt
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