2.5lbsmixed vegetablestrimmed into similar sizes and shapes (the following vegetables are a guide)
1/2lbbaby turnips quartered or halved depending on size
1/2lbbaby carrots halved
1/2lbcardoons peeled and trimmed into 1 inch diamonds
1/2lbRomanesco trimmed into florets
For the olive oil braise
3cupsextra virgin olive oil or smudes virgin sunflower oil
1/2qtdry white wine
1/4cupgarlic cloveslightly crushed
For the bouquet garnitie these ingredients in cheesecloth
2fresh bay leaves
Small handful of fresh thyme
1tablespoontoasted caraway seed
1tablespoonwhole juniper berries
If any of the vegetables are harder than others, like any root vegetables (carrots) blanch them for a few minutes in boiling salted water to soften them, and make sure they cook at the same rate as everything else, then shock in an ice bath and reserve.
In a wide pot with high sides, like a rondeaux or brazier, heat the oil with the garlic until sizzling. Cook on medium-low until the garlic is browned lightly, then discard the garlic and add the vegetables, bouquet, and confit ingredients and bring the mixture to a simmer, covering the top of the vegetables with a cartouche of parchment to ensure even cooking.
Simmer gently until all the vegetables are tender, about 10 minutes, then cool immediately, transfer to a labeled, dated container and reserve until needed. If you're worried about the vegetables overcooking, or if you're mixture boiled a bit hard, put it in an ice bath, or metal bowl over ice to cool.