Parsnip Confit with Pickled Currants
Tender parsnips slowly confited in olive oil until meltingly soft, then charred for extra flavor and served with sweet-tart pickled currants and aromatic garlic and rosemary. This elegant side dish combines earthy root vegetables with bright, acidic notes.
Ingredients
- •2½ lb parsnips
- •2 heads garlic
- •1 piece ginger
- •3 sprigs rosemary
- •1⅓ Tbsp kosher salt
- •3 cups extra-virgin olive oil
- •½ cup dried currants
- •¼ cup sugar
- •⅝ cup apple cider vinegar
- •2 tsp Aleppo-style pepper
Cooking Instructions
- 1.
Preheat oven to 300°F. Combine parsnips, garlic, ginger, 2 rosemary sprigs, and 1 Tbsp. salt in a rectangular 3-qt. baking dish; turn garlic cut side down. Pour oil over and roast 35 minutes. Remove from oven; turn parsnips over. Return to oven and roast until a knife easily slides through flesh, 30-40 minutes. Let cool slightly.
75 min
- 2.
Meanwhile, bring currants, sugar, 1/2 cup vinegar, remaining 1 tsp. salt, remaining rosemary sprig, and 1/4 cup water to a boil in a small saucepan over medium-high heat. Reduce heat and simmer, swirling pan occasionally, until reduced by three-quarters. Transfer to a small bowl and stir in Aleppo-style pepper, 1 Tbsp. parsnip confit oil, and remaining 1 Tbsp. vinegar.
20 min
- 3.
Remove parsnips from oil, letting excess drip back into baking dish, and place on a rimmed baking sheet. Pluck out garlic and set aside for serving. Strain oil through a fine-mesh sieve into an airtight container; discard aromatics. Cover and reserve oil for another use.
10 min
- 4.
Heat a large skillet, preferably cast iron, over medium-high. Working in batches, arrange parsnips in skillet in a single layer and cook, turning occasionally, until golden brown and charred in spots, about 4 minutes per batch. (Alternatively, you can broil them, turning halfway through, 10-12 minutes.) Transfer to a platter and spoon currant sauce over. Top with reserved garlic and rosemary leaves.
15 min
- 5.
Parnsips can be cooked in oil 1 week ahead. Let cool completely; cover and chill. Reheat in oil in a 300°F oven before browning. Currants can be pickled 1 week ahead; cover and chill.
