Cut parsnips lengthways into halves or quarters depending on size.
Toss the parsnips and lemon in the olive oil and sprinkle with 1/2 the thyme. Roast for 40 mins until tender.
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.
Remove parsnips from oven and pile onto plates. Sprinkle over the rest of the thyme and serve with the confit on the side.