Lemon Thyme Roasted Parsnips With Red Onion Confit - cooking recipe

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

Preparation

Heat oven to 190C / 375\u00b0F.
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.