Recipe-36-Parsnip Confit in Evoo

Recipe-36-Parsnip Confit in Evoo

Recipe-36-Parsnip Confit in Evoo

Tony & Effi Kasandrinos

Servings

4

Prep Time

20 minutes

Cook Time

90 minutes

Are you ready to embark on an epicurean adventure? You will be delighted with the savory flavor of our Parsnip Confit in Evoo. This classic French delicacy combines slow-cooked parsnips and garlic in extra virgin olive oil, or ‘Evoo', as it's affectionately shortened. Our chefs have gone all out to ensure that your cooking experience is perfect every time - they are experts at bringing out all the natural flavors of this delicious recipe. And don't worry if you’re a novice when it comes to creating culinary masterpieces! We'll provide tips throughout this post so that even those who have never worked with Evoo can make a luscious Parsnip Confit that everyone will love.

Ingredients

  • 15 oz parsnips, halved lengthwise, or sliced depending on shape 

  • 1 cup olive oil

  • 2 garlic cloves
  • 1 oz ginger, sliced
  • 2 tsp thyme, dried
  • 2 bay leaves, dried

  • 2 tsp salt

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  • 1/2 cup balsamic vinegar
  • 1/4 cup water
  • 2 tbs honey

  • 2 tbs olive oil

  • 1 garlic clove
  • 2 tbs pineapple, 1/4 inch diced

  • 1 tsp salt

  • 1/4 tsp pepper 

Directions

  1. Preheat the oven to 350°F. Place the parsnips with the garlic, ginger, thyme and bay leaves on a baking dish. Season with salt. Drizzle with olive oil and bake for 30 minutes. Flip over and roast for 20 more minutes.

  2. In the meantime, make the sauce: In a sauce pan combine the vinegar with the water, honey, olive oil, garlic, pineapple chunks, salt and pepper. Bring to a gentle simmer for 10 minutes.

  3. Heat a heavy bottomed pan and sauté the parsnips in their own juice from the baking pan, for 3-5 minutes.

  4. Serve hot drizzled with the pickled sauce.
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