Lemon Thyme Roasted Parsnips With Red Onion Confit

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READY IN: 45mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Heat oven to 190C / 375°F.
  • 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.
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