Confit of Vegetables with a Herb Mayonnaise

Confit of Vegetables with a Herb Mayonnaise

Crispy oven roasted winter vegetables, folded with Port Mahon 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
Smoked paprika
200ml buttermilk
200g Port Mahon 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 Mahon Mayonnaise then add the lemon juice, paprika & buttermilk.
Step 4 | Season to taste.

Scott Pickett
Scott Pickett

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