Lily bulbs slowly cooked until tender in lard or oil
Keyword: Confit, Lily bulbs
A couple handfuls of lily bulbspicked into individual petals, washed and cleaned
Animal lardas needed to cover to bulbs
A clove or two of garlic
A few sprigs of fresh thyme
A bay leaf
Kosher salta pinch of two
Bring the garlic and herbs to a simmer in the fat and keep hot off the heat. Season the bulbs to taste with salt, then place in a container, like a mason jar or a ceramic crock.
Pour the fat over the bulb petals to cover, then refrigerate until needed. The bulbs will taste the best after a few days of aging in the fat, but they will keep for months or longer as long as the fat completely covers them and there is no exposed pieces of herbs or bulb.
A super easy method, I don't even need to list proportions here. You'll be amazed at how sweet they turn after they're done. After being preserved in the herb infused fat, these would be great warmed up and put on a plate alongside a duck breast or a piece of fish.