Confit and Grilled Parsnips with Herbs and Vinegar

side dish · ⏱ 100 min · 6 portions · 36.0 g carbs / portion · vegan

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
http://flowcooking.food/en-us/recipe/641/confit-and-grilled-parsnips-with-herbs-and-vinegar/