Peel the vegetables and cut them into pieces. Place them in a large pot along with the onion, bouquet garni, and seasonings.

Cover with cold water, cover the pot, and bring to a boil. Simmer for 1 hour.

After 1 hour, quickly dip the confit pieces into the vegetable broth just until the fat melts (about 5 minutes), then remove them. Preheat the oven to 400°F (200°C).

Keep the broth hot.

Place the confit in a baking dish and roast for 15 minutes at 400°F (200°C).

When the confit is nicely browned, divide the vegetables among plates, ladle some broth over them, and place the confit on top. Serve immediately.