Parsnip confit with pickled currants.

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 !!