Parsnip Confit with Pickled Currants

Ingredients for Parsnip Confit with Pickled Currants

• 1.1kg parsnips, peeled, halved lengthwise, quartered if large, woody core removed if large

• 2 heads of garlic, halved crosswise

• 1 (4") piece ginger, scrubbed, sliced lengthwise into 1/8"-thick planks

• 3 large sprigs rosemary, divided, plus 1 tablespoon rosemary leaves for serving

• 1 tablespoon plus 1 teaspoon kosher salt

• 725ml extra-virgin olive oil

• 120ml dried currants

• 60ml sugar

• 120ml plus 1 tablespoon apple cider vinegar

• 2 teaspoons Aleppo-style pepper

Preheat oven to 149°C. Combine parsnips, garlic, ginger, 2 rosemary sprigs, and 1 tablespoon 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.

Meanwhile, bring currants, sugar, 120ml vinegar, remaining 1 teaspoon salt, remaining rosemary sprig, and 60ml 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 tablespoon parsnip confit oil, and remaining 1 tablespoon vinegar.

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.

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 grill them, turning halfway through, 10–12 minutes.) Transfer to a platter and spoon currant sauce over. Top with reserved garlic and rosemary leaves.

Parnsips can be cooked in oil 1 week ahead. Let cool completely; cover and chill. Reheat in oil in a 149°C oven before browning. Currants can be pickled 1 week ahead; cover and chill.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.