Parsnip Confit

2 kg peeled, whole parsnips

80g peeled whole garlic cloves

40g whole, dried nyora peppers, torn

20g fresh thyme sprigs

5g fresh bay leaves

2.5 kg olive oil

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1. Peel parsnips.
2. Cut any very, very large parsnips in half lengthwise, otherwise leave them whole.
3. Lay them in a single layer on the bottom of a 4" deep full hotel pan.
4. Add the garlic cloves, torn nyora peppers, thyme, and bay leaf.
5. Add the oil, it should cover all the ingredients.
6. Cover with aluminum foil.
7. Confit in a 300 degree, low fan convection oven until they can are just tender enough to pierce with a knife. The parsnips should hold their shape & give some resistance to your knife. They should retain some texture.
8. Do not cook multiple layers of parsnips-- they will not cook evenly.