Confit & Grilled Parsnips with Herbs & Vinegar

2 chilis of your choice, serranos and jalapenos work well

2 TBS. apple cider vinegar

1 lb. parsnips, peeled and halved lengthwise

8 garlic cloves, peeled and left whole

1 cup olive oil

4 TBS. basil roughly chopped

3 TBS. parsley roughly chopped

salt to taste

Heat the oven to 350F. Put the chillies, vinegar and a small pinch of flaked salt in a medium bowl and leave to pickle lightly. Put the parsnips, whole garlic cloves, oil and a tablespoon of flaked salt in a 9x13 high-sided baking dish, cover tightly with foil, then roast for an hour, or until a knife slides easily into the thicker part of the parsnips. Use a slotted spoon to lift out the parsnips and garlic, and reserve the oil. Put a well-greased griddle pan on a high heat and ventilate your kitchen. Once hot, grill the parsnips in two or three batches for about two to three minutes a batch, turning them once, until deeply charred on both sides. Transfer to a large bowl while you continue with the rest. Grill the garlic cloves for a minute, or until charred on both sides, then add to the parsnip bowl. Put the herbs, crushed garlic, 1/4 cup of the reserved parsnip oil, a quarter-teaspoon of flaked salt and a good grind of pepper in a small food processor and blitz until finely chopped. Stir this into the pickled chillies. Add the herb mixture to the parsnip bowl, tossing gently to combine. Drizzle with two more tablespoons of the parsnip oil and serve warm or at room temperature.