Chefs Marie-Aude and Daniel Rose prepared this dish using their own homemade wild boar sausage with truffle and foie gras. In the US, wild boar meat can be tough to source, but the premium meat retailer D’Artagnan sells an excellent packaged version online.
Equipment
Ingredients
- 10 large prunes (3 oz.)
- 3 Tbsp. Cognac or other brandy
- 2 Tbsp. (1 oz.) unsalted butter, for greasing
- 3 lb. large parsnips, scrubbed and halved lengthwise
- ¼ cup extra-virgin olive oil
- 3 lb. wild boar sausage
- 2 Tbsp. canola oil
- ¼ cup fresh flat-leaf parsley leaves, coarsely chopped
- Flakey sea salt
- Freshly ground black pepper
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Instructions
Step 1
To a small pot over medium heat, add the prunes, Cognac, and ¾ cup cold water. Bring just to a simmer, then remove from heat and set aside.
Step 2
Preheat an oven (with one of its racks positioned in the center) to 375°F. Generously butter a large, shallow roasting pan or rimmed baking sheet and set it aside.
Step 3
Bring a large pot of lightly salted water to a boil over high heat. Add the parsnips and cook just until they begin to soften, about 3 minutes. Drain, discarding the cooking liquid, then transfer the parsnips to the buttered roasting pan. Drizzle with all of the olive oil, then toss well to coat. Transfer to the oven and roast, stirring occasionally, until tender and lightly browned in places, 35–40 minutes.
Step 4
Meanwhile, cook the sausages: To a large, heavy skillet over medium heat, add the canola oil. When the oil is just beginning to smoke, add the sausages in batches and cook, turning occasionally, until evenly browned and cooked through, 15–20 minutes. Transfer the sausages to a heatproof platter. Drain the prunes, discarding any remaining soaking liquid and scatter them over the sausages; keep warm until ready to serve.
Step 5
When the parsnips are cooked, sprinkle with parsley and season to taste with flaky sea salt and black pepper. Transfer to the platter with the sausages and serve warm.
- To a small pot over medium heat, add the prunes, Cognac, and ¾ cup cold water. Bring just to a simmer, then remove from heat and set aside.
- Preheat an oven (with one of its racks positioned in the center) to 375°F. Generously butter a large, shallow roasting pan or rimmed baking sheet and set it aside.
- Bring a large pot of lightly salted water to a boil over high heat. Add the parsnips and cook just until they begin to soften, about 3 minutes. Drain, discarding the cooking liquid, then transfer the parsnips to the buttered roasting pan. Drizzle with all of the olive oil, then toss well to coat. Transfer to the oven and roast, stirring occasionally, until tender and lightly browned in places, 35–40 minutes.
- Meanwhile, cook the sausages: To a large, heavy skillet over medium heat, add the canola oil. When the oil is just beginning to smoke, add the sausages in batches and cook, turning occasionally, until evenly browned and cooked through, 15–20 minutes. Transfer the sausages to a heatproof platter. Drain the prunes, discarding any remaining soaking liquid and scatter them over the sausages; keep warm until ready to serve.
- When the parsnips are cooked, sprinkle with parsley and season to taste with flaky sea salt and black pepper. Transfer to the platter with the sausages and serve warm.
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