CONFIT OF VEGETABLES WITH A HERB MAYONNAISE

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

Vegetables:

1. Wash & scrub all your vegetables.
2. Cook all vegetables individually in the chicken fat with thyme & garlic, in an oven set to 100 degrees Celcius, until tender.
3. Finely chop all the herbs, fold through the Port Mahon Mayonnaise then add the lemon juice, paprika & buttermilk.
4. Season to taste.