The A.O.C. Cookbook by Suzanne Goin

Author:Suzanne Goin [Goin, Suzanne]
Language: eng
Format: epub
ISBN: 978-0-385-35046-4
Publisher: Knopf Doubleday Publishing Group
Published: 2013-10-28T16:00:00+00:00

Use a mandoline to slice the turnips and parsnips into ⅛-inch-thick rounds.

Heat a very large, wide sauté pan over high heat for 1 minute. Add ¼ cup duck fat, the thyme, the sage, half the turnip slices, and half the parsnip slices. Without stirring, sprinkle ¾ teaspoon salt evenly across the top. After 1 minute, give the pan a good shake to loosen the vegetables. Use a metal spoon or spatula to flip them and to dislodge any that are stuck. Grind a bit of pepper over the top, and cook for another minute without stirring. Transfer these cooked turnips and parsnips to a baking sheet or platter.

Swirl the remaining ¼ cup duck fat in the pan and repeat the process with the remaining vegetables.

When the undersides of the vegetables start to get crispy, add the first batch back to the pan. Continue cooking for about 10 minutes, using tongs or a large spoon to flip the vegetables occasionally. Scatter the sliced prunes on top, and cook for another 6 minutes—without stirring, but flipping every minute or so. (Stirring will break up the vegetables. You want the root vegetables to stew in the duck fat and get crispy on some sides.)

Turn the heat off, transfer to a platter, and sprinkle the parsley across the top. Drizzle on another tablespoon of melted duck fat if you’re a piggy like me, and serve.

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