Lemon Thyme Roasted Parsnips With Red Onion Confit

Total Time: 45 mins Preparation Time: 15 mins Cook Time: 30 mins

Ingredients

• Servings: 4
• 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

Recipe

• 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.