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Lemon Thyme Roasted Parsnips With Red Onion Confit

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“Served with a green salad this makes a simple lunch. Ideal for the festive period.”
READY IN:
45mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

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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