Welcome to root vegetables reinvented. Sturdy parsnips soften in a warm bath of olive oil, then get seared and bejeweled with pickled currants. It’s hard to know if a parsnip will have a woody core, but generally speaking, small ones are tender throughout. Worst case scenario? Trim the tough centers before cooking.
Recipe information
Yield
8 servings
Ingredients
2½
2
1
3
1
3
½
¼
½
2
Need to make a substitution?
Preparation
Step 1
Preheat oven to 300°. 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.
Step 2
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.
Step 3
Meanwhile, bring currants, sugar, ½ cup vinegar, remaining 1 tsp. salt, remaining rosemary sprig, and ¼ 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.
Step 4
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.
Step 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 in spots, about 4 minutes per batch. (Alternatively, you can broil them, turning halfway through, 10–12 minutes.)
Step 6
Transfer to a platter and spoon currant sauce over. Top with reserved garlic and rosemary leaves.
Step 7
Do Ahead: Parsnips can be cooked in oil 1 week ahead. Let cool completely; cover and chill. Reheat in oil in a 300° oven before browning. Currants can be pickled 1 week ahead; cover and chill.