Parsnip and Duck Fat Tian
In Provence, a Tian is a type of earthenware roasting tray that is used for vegetable and gratin dishes of the same name. Once cooked, a Tian is generally left to cool before serving.
Ingredients
- 2 lbs parsnips
- 2 medium leeks
- 1 tsp thyme
- 1 tsp tarragon
- 1 ½ Tbsp mustard seed
- 6 Tbsp duck fat
- Salt and pepper to taste
- 4 cabbage leaves
- ¼ cup chives
Method
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1
Preheat oven to 325°F. Chop parsnip and leek whites into more or less equal-sized pieces. Set leek greens aside for another use.
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2
Place vegetables, spices and ½ the fat in a bowl. Salt and pepper. Mix well.
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3
Scatter cabbage leaves around a Tian or roasting dish. Place vegetables on top and pour on remaining duck fat.
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4
Place the roasting dish in the center rack of the oven. Roast until cooked to your liking, between 1¼-1½ hours.
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5
Garnish with chives.
A variation of the Squash, Fennel and Celery Root Tian from The Spice Trekkers Cook at Home
