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.

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