Parsnip Confit with Pickled Currants Recipe

Name: Parsnip Confit with Pickled Currants
Prep time: 10 min
Cook time: 12 min
Total time: 22 min
Yield: 8 servings
Ingredients: 2 1/2 lb. 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 Tbsp. rosemary leaves for serving; 1 Tbsp. plus 1 tsp. kosher salt; 3 cups extra-virgin olive oil; 1/2 cup dried currants; 1/4 cup sugar; 1/2 cup plus 1 Tbsp. apple cider vinegar; 2 tsp. Aleppo-style pepper

Ingredients

2 1/2 lb. 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 Tbsp. rosemary leaves for serving
1 Tbsp. plus 1 tsp. kosher salt
3 cups extra-virgin olive oil
1/2 cup dried currants
1/4 cup sugar
1/2 cup plus 1 Tbsp. apple cider vinegar
2 tsp. Aleppo-style pepper

PREP TIME 10m	COOK TIME 12m	TOTAL TIME 22m
YIELD 8 servings

Instructions

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