Pumpkin Confit

CONFIT

Confit –Meat of pork, goose, duck, turkey, etc., cooked in its own fat, and kept covered in the same grease to prevent it from coming in contact with the air. (New Larousse Gastronomique)

What is vegetable confit?  It is a form of cooking method, the vegetable is cooked in its own juices in a slow oven over a long period.  That is the meaning of confit in this cooking.

Pumpkin Confit

500 g, Peeled and sliced thinly.

6 sundry tomatoes cut into strips

1 onion, peeled and sliced thinly

Salt

A ½ cup of vegetable oil

Place all ingredients in a bowl,  add in a quarter cup of oil

Toss and mix them together

Place in a baking tray,  add in the rest of the oil

Bake in a slow oven at 150 degrees C for one hour

When it is cooked, keep the confit in a jar, top it up with all the juices

Cover the jar and refrigerate. 

Open and take some out as you needed, keep the jar covered and keep refrigerated.

The Preparation and Cooking

Peel and slice the pumpkin

cut the pumpkin, onion, thinly

cut the sundried tomato in strips

rub the vegetables with oil, place it onto a baking dish, pour

the rest of the oil

the look of pumpkin confit before baking

bake in a slow oven at 150 degrees C for one hour

Fresh Cooked Pumpkin Confit

When it is cooked the pumpkin should be soft, transfer to the storage jar, keep refrigerated.  It is served for garnishes or to add for further cooking uses.

Pumpkin confit and other uses continue.  
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Susy