Carrot Confit

2 kg peeled, whole carrots (do not use "stock" carrots-- use nicer carrots with tops)

80g peeled whole garlic cloves

40g whole, dried nyora peppers, torn

10g toasted whole coriander

6g lemon zest strips

20g fresh thyme sprigs

5g fresh bay leaves

2.5 kg olive oil

1. Peel carrots,
2. Cut any very, very large carrots in half lengthwise, otherwise leave them whole.
3. Lay them in a single layer on the bottom of a 4" deep full hotel pan.
4. Add the garlic cloves, torn nyora peppers, thyme, toasted coriander, lemon zest strips and bay leaf.
5. Add the oil, it should cover all the ingredients.
6. Cover with aluminum foil.
7. Confit in a 300 degree, low fan convection oven until they can are just tender enough to pierce with a knife. The carrots should hold their shape & give some resistance to your knife. They should retain some texture. They will carry-over cook as they cool.
8. Do not cook multiple layers of carrots-- they will not cook evenly.

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