Confit of Vegetables with a Herb Mayonnaise
Crispy oven roasted winter vegetables, folded with Port Mahón Mayonnaise and fresh herbs and lemon.
Recipe by Scott Pickett of Estelle Bistro.
For the vegetables:
2ltr chicken fat
500g kipfler potatoes
2 heirloom carrots of each colour
3 pieces of baby fennel
2 baby beetroots of each colour
5 sprigs thyme
1 head garlic
1 bunch chives
1 bunch parsley
1 bunch tarragon
1 bunch chervil
1 bunch dill
Juice of 1 lemon
200g Port Mahón Mayonnaise
Step 1 | Wash & scrub all your vegetables.
Step 2 | Cook all vegetables individually in the chicken fat with thyme & garlic, in an oven set to 100 degrees Celcius, until tender.
Step 3 | Finely chop all the herbs, fold through the Port Mahón Mayonnaise then add the lemon juice, paprika & buttermilk.
Step 4 | Season to taste.