Winter Parsnip Confit
Confit is a generic term for foods that have been cooked very slowly in some kind of fat. Most commonly confit involves duck leg quarters....
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Ingredients
- 1 pound local parsnips
- 5 sprigs fresh thyme
- 5 sprigs fresh rosemary
- 4 cloves garlic
- 1 tablespoon kosher salt, or to taste
- 1¼ to 1½ cups olive oil, melted beef tallow, or melted lard
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