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

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Notes about this recipe

  • Schooffiecooks on March 27, 2026

    Flavors were great, but need to make even big pieces. The smaller part was great but the thicker one wasn’t cooked enough

  • 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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