Lemon Thyme Roasted Parsnips With Red Onion Confit |
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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 4 |
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Served with a green salad this makes a simple lunch. Ideal for the festive period. Ingredients:
700 g parsnips |
1 lemon, cut into 8 wedges |
2 tablespoons olive oil |
2 tablespoons fresh thyme |
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.
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