Grilled confit parsnips with herbs and vinegar from Ottolenghi Test Kitchen: Shelf Love (page 96) by Yotam Ottolenghi and Noor Murad

  • ground allspice
  • coriander leaves
  • garlic
  • parsley
  • apple cider vinegar
  • olive oil
  • parsnips
  • Fresno chillies
  • sea salt flakes

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Cvtbird on January 30, 2022

    Totally delicious. Milder parsnip taste than cooked other ways. Pickled chillies are great and tangy and allspice really goes.

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