Lemon Thyme Roasted Parsnips With Red Onion Confit Recipes

ROASTED PARSNIPS AND CARROTS

Steps:

• Preheat the oven to 425 degrees F.
• If the parsnips and carrots are very thick, cut them in half lengthwise. Slice each diagonally in 1-inch-thick slices. The vegetables will shrink while cooking, so don't make the pieces too small. Place the cut vegetables on a sheet pan. Add the olive oil, salt, and pepper and toss well. Roast for 20 to 40 minutes, depending on the size of the vegetables, tossing occasionally, until the parsnips and carrots are just tender. Sprinkle with dill and serve hot.

LEMON THYME ROASTED PARSNIPS WITH RED ONION CONFIT

Steps:

• 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.

THYME ROASTED PARSNIPS

Steps:

• Preheat oven to 350.
• Add parsnips and 2 TBSPs water to a medium roasting pan and cover tightly with foil.
• Bake 20 minutes.
• Add garlic, onion, and three sprigs thyme (or all of the dried).
• Toss with olive oil to coat.
• Roast, uncovered, until golden and tender, about 30-40 minutes.
• Sprinkle with salt, garnish with thyme sprigs.
• NOTE: I have nuked the parsnips beforehand until sort of done, then continued in the oven with no discernible difference.

RED ONION CONFIT

Steps:

• Heat oil in large nonstick skillet over moderate heat.
• Add onion and cook, stirring occasionally, until golden brown, about 15 minutes.
• Stir in remaining ingredients and simmer, stirring occasionally, until thickened to the consistency of maple syrup, 4-6 minutes.
• Discard thyme sprigs and transfer to a bowl.
• Let cool, stirring occasionally, 30 minutes.
• Cover and chill until ready to serve.
• This can be made up to 2 weeks ahead (let stand at room temperature at least 30 minutes before serving).