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Confit and Grilled Parsnips with Herbs and Vinegar

Sweet-tender parsnips with bold char and tangy chilli heat
Garlic and herbs cling to every bite, bright with apple vinegar
A glossy platterful that tastes rich, zingy, and irresistible

side dish ⏱ 100 min 420 kcal / portion 36.0 g carbs / portion (estimated) vegan 🔗 Original source

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Confit and Grilled Parsnips with Herbs and Vinegar
v4 · rb0e705f985 20260727Z1751 11 pieces garlic clove sea salt to taste pickle the chillies with vinegar and a pinch of flaked salt 🔥 ⏱ 60 min roast the parsnips and whole garlic in oil with foil at 180°C until tender 🍳 ⏱ 2-3 min grill the parsnips in batches on a hot griddle until deeply charred both sides 🍳 ⏱ 1 min grill the whole garlic until charred both sides 🌀 blend herbs with crushed garlic, allspice, and pepper 🌀 stir the herb mixture into the pickled chillies 🌀 toss the parsnips and garlic with the chili herb mixture until evenly coated 🔪 transfer to a platter cut side up and drizzle with 2 more tbsp reserved parsnip oil Confit Parsnips 🎉 2 pieces red chilli 3 tbsp apple cider vinegar 750 g parsnip 450 ml olive oil 4 tbsp coriander leaf 3 tbsp parsley leaf 1 tsp ground allspice black pepper to taste red chilli, apple cider vinegar pinch parsnip, olive oil whole · 10 pieces tbsp salt parsnips grilled garlic grilled crushed · 1 piece reserved oil 60ml coriander leaf, parsley leaf, ground allspice, black pepper quarter teaspoon salt herb mixture pickled chillies chili herb mixture assembled parsnips drizzle oil
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Preparation steps

  1. pickle the chillies with vinegar and a pinch of flaked salt
  2. roast the parsnips and whole garlic in oil with foil at 180°C for 60 min until tender
  3. grill the parsnips in batches on a hot griddle for 2-3 min per batch until deeply charred both sides
  4. grill the whole garlic for 1 min until charred both sides
  5. blend herbs with crushed garlic, allspice, and pepper
  6. stir the herb mixture into the pickled chillies
  7. toss the parsnips and garlic with the chili herb mixture until evenly coated
  8. transfer to a platter cut side up and drizzle with 2 more tbsp reserved parsnip oil

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