Parsnip confit with pickled currants.

17/12/20214passionfood

Prep time: 20 minutes

Cook time: 1 hour

Serves: 4 people

This confit parsnip with pickled currants recipe is an impressive side dish for any occasion, it’s a must try. I hurried to write this recipe and share it  with you, because I know that this recipe will definitely find its place as part of a stunning Christmas table. 

Parsnips may look like white carrots and can be used in similar ways. But they have a sweeter taste and a nutty flavour especially when cooked.

How to make confit parsnip with pickled currants ?

These delicious root veggies are naturally sweet and earthy. In this recipe we’ll use two ways of cooking.

First the traditional method of confit, but using olive oil instead of duck or goose fat. The parsnips slowly cook in extra virgin olive oil along with fresh rosemary, garlic and ginger, until are soft throughout. Then get seared two minutes on each side. Serve them topped with pickled currants as dressing with confit garlic and fresh rosemary.. 

Parsnip can be cooked in oil one week ahead, then seared once you want to serve. Same for the currants, you can make them one week ahead, cover and chill until need it. The oil doesn’t go to waste, having been infused with garlic, ginger and rosemary, be sure to keep it and use it to dress salads or drizzle over dips or roasted veggies.

This simple and easy recipe that tastes delicious is by Molly Baz. I served it with the “sweet potato mash and herb salsa” to accompany roasted shoulder lamb.

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Parsnip confit with pickled currants.

  • Prep time: 20 minutes
  • Cook time: 1 hour
  • Total time: 1 hour 20 minutes
  • Serves: 4 people

Ingredients

  • 1,1 Kg parsnips, peeled, halved lengthwise (quartered if large, woody core removed)
  • 1 head of garlic, halved crosswise
  • 5 cm fresh garlic , scrubbed, sliced lengthwise (into 3mm thick) julienne
  • 3 sprigs rosemary divided , plus 1 Tbsp rosemary leaves for serving
  • 1 Tbsp kosher salt, plus 1 tsp
  • 600 ml extra virgin olive oil
  • 75 g dried currants
  • 40 g caster sugar
  • 115 ml apple cider vinegar, plus 1 Tbsp
  • 60 ml mineral water
  • 2 tsp Aleppo pepper

Method :

  • 1)

    First preheat the oven to 160C.

    In a rectangle 30cm*20cm high sided baking dish, combine parsnips, garlic cut side down, ginger, 2 rosemary sprigs, and 1 Tbsp of salt. Pour the olive oil over. Cover tightly with baking paper and foil, and roast for 35 minutes.

     

     

     

  • 2)

    Remove from the oven, turn the parsnips over. Increase the temperature to 180C, then return to the oven and roast for another 35 minutes, until a knife easily slides through the flesh. Let cool slightly.

     

     

  • 3)

    Meanwhile the parsnips are roasting, make the pickled currants.

    In a small saucepan and over medium – high heat, combine the dried currants, sugar, 115ml apple cider vinegar, remaining 1 tsp salt, remaining rosemary sprig, and the water.

     

     

    Bring to boil, then reduce the heat and simmer, swirling the pan occasionally, until reduced by three – quarters.

     

     

    Transfer to a small bowl and stir in Aleppo chilli, 1 tbsp parsnip confit oil and remaining 1 Tbsp cider vinegar.

     

     

  • 4)

    Remove parsnips from oil, letting excess drip back into baking dish, and place 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.

     

  • 5)

    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 spots, about 2 minutes in each side.

     

     

     

  • 6)

    Transfer to a platter and spoon currant sauce over, top with reserved garlic and rosemary leaves.

    Enjoy !!

     

     

Tricks & Tips :

Parsnips can be cooked in oil one week ahead. Let cool completely, cover and chill. Reheat the oil in 160C oven before browning.

Currants can be pickled one week ahead, cover and chill.

 

Nutrition

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