Recipe by Shifra Klein

Parsnip Confit

()
Leave a Review
Print
Parsnip Confit
Parve Parve
Easy Easy
6 Servings
Allergens

No Allergens specified

1 Hour, 20 Minutes
Diets
- Vegetarian - Pescatarian - Gluten Free - Low Carb - No Refined Sugar - Paleo - Vegan - Salt Free - Keto

The concept of confited parsnips is totally unexpected. Once cooked, the parsnips can be removed from the oil and roasted for an additional 10 minutes at 450 degrees Fahrenheit for an incredibly creamy roasted vegetable side dish.

Ingredients

Parsnip Confit

  • 8 parsnips, peeled and halved lengthwise

  • 3 sprigs thyme or rosemary

  • 8 shallots, peeled and halved

Directions

1.

Preheat oven to 300 degrees Fahrenheit.

2.

Place parsnips in a baking dish with herbs, shallots and garlic, if using. Cover with olive oil and cook for one hour.

About

This recipe originally appeared in Fleishigs Magazine. For more on Fleishigs Magazine visit www.fleishigs.com ~ Use code KOSHER for 18% off subscriptions!

Recipe tags

confit kosher for passover parsnip Pesach Shifra Klein slow cooked vegetable side dish veggies
Parsnip Confit

How Would You

Rate this recipe?

Please log in to rate

Reviews

Subscribe
Notify of
0 Comments
Newest
Oldest Most Voted
Inline Feedbacks
View all comments
Join our "What's For Dinner"WhatsApp Group image

Related Recipes

Parsnip Purée

Parsnip Purée
Oyster Steak with Parsnip Puree, Roasted Cauliflower, and Shiitake Mushrooms

Oyster Steak with Parsnip Puree, Roasted Cauliflower, and Shiitake Mushrooms
Honey-Roasted Beets, Carrots and Parsnip Salad

Honey-Roasted Beets, Carrots and Parsnip Salad