Lemon Thyme Roasted Parsnips With Red Onion Confit
"Served with a green salad this makes a simple lunch. Ideal for the festive period."
- Ready In:
- 45mins
- Ingredients:
- 10
- Serves:
-
4
ingredients
- 700 g parsnips
- 1 lemon, cut into 8 wedges
- 2 tablespoons olive oil
- 2 tablespoons fresh thyme
-
For the confit
- 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
- 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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RECIPE SUBMITTED BY
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How I rate...
5 stars - perfect, will make again without any changes.
4 stars - Liked it, will make again again but with changes.
3 stars - had to make major changes but got it to work.
2 stars - had to make major changes and it didn't work.
1 star - went terribly, a waste of time and ingredients, I cried, BF cried the cats cried you get the picture...
