Parsnip Confit with Pickled Currants
Parsnip Confit with Pickled Currants is a flavorful Continental Desserts & Baking dish prepared with quality ingredients. Preheat oven to 300°F.
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Easy Prep ≤ 4 steps · Fast & beginner friendly
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Moderate 5–8 steps · Everyday home cooking
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Expert ≥ 9 steps · Multi-step advanced prep
Ingredients Required
Tap or click any ingredient to check off during cookingStep-by-Step Cooking Method
Follow numbered steps for authentic taste and perfectionPreheat 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.
Parnsips can be cooked in oil 1 week ahead.
Let cool completely; cover and chill.
Reheat in oil in a 300°F oven before browning.
Currants can be pickled 1 week ahead; cover and chill.
Chef's Secret Tips & Serving Pairings
- Serve hot and fresh as a wholesome vegetarian meal.
- Pairs excellently with steamed rice, flatbreads, or fresh salad garnish.