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I'd definately go for a puree with that. My first choices would be either a Pomate of Parsnips, or a combination of parsnips and rutabaga.
Posts by kyheirloomer
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is that what they call confit?
Not quite, Koukouvagia.
"Confit" means to cook something in its own grease. Traditionally duck was the primary protein done that way.
What you do is save that rendered duck fat. Then, to make a confit of duck, you cook new duck (most often just the legs) at low heat, covered by that fat. Basically you are poaching the duck in oil, at low heat, for a very long time.
Like so many other things in the culinary world, "confit" has been broadened. Now anything poached in oil, but particularly in duck fat, is being called a confit.
I have a lot of problem, though, with things like zucchini confit. I mean, how do you cook a vegetable in its own oil?
Not quite, Koukouvagia.
"Confit" means to cook something in its own grease. Traditionally duck was the primary protein done that way.
What you do is save that rendered duck fat. Then, to make a confit of duck, you cook new duck (most often just the legs) at low heat, covered by that fat. Basically you are poaching the duck in oil, at low heat, for a very long time.
Like so many other things in the culinary world, "confit" has been broadened. Now anything poached in oil, but particularly in duck fat, is being called a confit.
I have a lot of problem, though, with things like zucchini confit. I mean, how do you cook a vegetable in its own oil?
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6,357 Posts
Never had rutabaga, wouldn't even know what it looks like to be honest.
You might know them as a "Swedes" or as a "Swedish Turnips," which are the names they goes by in Europe.
Rutabagas are large (2-3 times as big as a turnip), turnip-like roots somewhat sweeter than standard turnips, and with a pale orange flesh. The ones you find in supermarkets usually are waxed, to prevent moisture loss.
You might know them as a "Swedes" or as a "Swedish Turnips," which are the names they goes by in Europe.
Rutabagas are large (2-3 times as big as a turnip), turnip-like roots somewhat sweeter than standard turnips, and with a pale orange flesh. The ones you find in supermarkets usually are waxed, to prevent moisture loss.
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