Lemon Thyme Roasted Parsnips With Red Onion Confit

Served with a green salad this makes a simple lunch. Ideal for the festive period.

• Ready In: 45 mins
• Serves: 4

Ingredients

• 700  g parsnips
• 1  lemon, cut into 8 wedges
• 2  tablespoons olive oil
• 2  tablespoons fresh thyme

• For the confit

• 6  tablespoons olive oil
• 225  g red onions, sliced
• 1⁄2 teaspoon  chili flakes
• 1  teaspoon light brown sugar
• 1  cm fresh ginger, peeled and chopped
• 3  garlic cloves, chopped

Directions

1. Heat oven to 190C / 375°F.
2. Cut parsnips lengthways into halves or quarters depending on size.
3. Toss the parsnips and lemon in the olive oil and sprinkle with 1/2 the thyme. Roast for 40 mins until tender.
4. To make the confit heat the oil and gently fry the onion for 6 - 7 minutes Add the chilli, ginger, sugar, garlic and seasoning. Cover and cook over a low heat for 15 minutes until caramelised and tender. If it becomes too sticky or dry add 2 tsp of water.
5. Remove parsnips from oven and pile onto plates. Sprinkle over the rest of the thyme and serve with the confit on the side.