Appetizer Recipes

Parsnip Garlic Confit

“Confit is to deep-fat frying what barbecue is to grilling,” writes acclaimed cookbook author J. Kenji López-Alt. “Low and slow versus fast and furious.” In this dish, earthy parsnips slow-roast alongside pungent garlic, woodsy herbs, and bright ginger until they come out of the oven soft, caramelized, and heavy with flavor. Don’t be intimidated by the two-hour cook time — prep is breathtakingly simple, and you can set-and-forget the dish in the oven while you make the rest of your meal.

Parsnip Garlic Confit



Parsnip Garlic Confit

Serves: 8


2 ½ lb parsnips, peeled, halved lengthwise, and woody cores removed
2 garlic heads, halved crosswise
1 4"-piece ginger, peeled, sliced into matchsticks
3 large rosemary sprigs, divided
1 ½ tsp kosher salt, plus more to taste
3 cups Gelson’s 100% California extra virgin olive oil
½ cup Sichuan chili crisp
1 ½ tsp honey
¼ cup chopped Gelson’s organic fresh chives


  1. Preheat the oven to 300º and place one rack in the center of the oven.

  2. In a 9x13” baking dish, combine the parsnips, garlic, ginger, rosemary, and salt. Toss to combine, and pour the oil on top.

  3. Roast the parsnips for about 2 hours, turning them halfway through, until they are tender and caramelized. Let cool slightly.

  4. In a small bowl, whisk together the chili crisp, honey, and 2 tablespoons of the parsnip oil. Season with salt.

  5. Using tongs, transfer the parsnips, garlic, and ginger to a serving platter. Drizzle the chili crisp all over and scatter the chives on top. Serve warm.

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