Brazilianvegetariangluten-freevia groq
Pan-Seared Brazilian Confit with Lotus Root and Renkon
A flavorful and savory dish featuring the rich flavors of Brazilian confit, pan-seared with lotus root and served with renkon.
⏱30 min🍽4 servings📊medium
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Ingredients
- ●1/2 cup Brazilian ConfitHomemade or store-bought
- ●2 medium Lotus RootPeel and slice into 1/2-inch thick rounds
- ●1 medium RenkonSlice into thin rounds
- ●2 tablespoons PillowyOptional: Use as a garnish or add to pan for extra flavor
- ●2 tablespoons Olive OilFor pan-searing
- ●to taste SaltFor seasoning
- ●to taste Black PepperFor seasoning
- ●1 clove GarlicMince and sauté with confit
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Instructions
- 1
Heat olive oil in a large skillet over medium-high heat.
- 2
Add garlic and sauté for 1-2 minutes until fragrant.
- 3
Add Brazilian confit and stir to coat with oil and garlic.
- 4
Add sliced lotus root and renkon to the skillet, stirring to combine with confit.
- 5
Cook for 3-4 minutes per side, or until lotus root and renkon are tender and lightly browned.
- 6
Season with salt and black pepper to taste.
- 7
Serve hot, garnished with pillowy if desired.
- 8
Optional: Add pillowy to the pan and stir to combine for an extra layer of flavor.