Parsnip Confit With Pickled Currants Recipe | Epicurious

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Long strips of olive oilconfit parsnips on a serving platter topped with pickled currants.

Parsnip Confit with Pickled CurrantsPhoto by Michael Graydon & Nikole Herriott, Prop Styling by Kalen Kaminski, Food Styling by Rebecca Jurkevich

Welcome to root vegetables reinvented. Sturdy parsnips soften in a warm bath of olive oil, then get seared and bejeweled with pickled currants. It’s hard to know if a parsnip will have a woody core, but generally speaking, small ones are tender throughout. Worst case scenario? Trim the tough centers before cooking.

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