Parsnip Confit Recipe
Butternut Squash Puree, Black Pepper Honey, Fennel & Red Onion Relish
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Parsnip Confit
Butternut Squash Puree
Black Pepper Honey
Fennel & Red Onion Relish
Method
Parsnip Confit
- 1
Prepare the Parsnips
Peel and slice the parsnips into even-sized pieces.
- 2
- 3
Drain and Set Aside
Once cooked, drain the parsnips and set aside, keeping the oil for later use.
Butternut Squash Puree
- 4
Prepare the Butternut Squash
Peel and cube the butternut squash.
- 5
Cook the Squash
In a pot, combine butternut squash and vegetable stock. Bring to a boil, then reduce heat and simmer until tender, about 15-20 minutes.
- 6
Blend the Puree
Drain the squash, add salt, black pepper, and butter, then blend until smooth.
Black Pepper Honey
- 7
Combine Ingredients
In a small bowl, mix honey and black pepper until well combined.
Fennel & Red Onion Relish
- 8
Prepare the Vegetables
Thinly slice the fennel bulb and red onion.
- 9
Mix the Relish
In a bowl, combine fennel, red onion, red wine vinegar, olive oil, and salt. Toss to combine.