Lemon Thyme Roasted Parsnips With Red Onion Confit Food

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.

ROASTED PARSNIPS WITH THYME

Steps:

• Preheat the oven to 425°F. Peel the parsnips and cut them into 2-inch lengths. Quarter the thickest pieces, halve the medium ones, and leave the thinnest ones whole. You want all the pieces to be about the same size. Put the butter in a shallow baking dish large enough to hold the parsnips in a single layer and put the dish in the oven until the butter melts. Stir in the brown sugar and vinegar. Add the parsnips, salt, and pepper and stir to coat all the pieces evenly. Bake for 20 minutes. Remove the pan from the oven and stir in the thyme. Continue to bake until the parsnips are browned and tender when pierced with a fork, about 10 minutes longer.

DAVID TANIS'S ONION CONFIT

Steps:

• Cut onions in half from top to bottom (not crosswise). With a paring knife, peel each onion half. Lay each onion half flat side down. Holding the knife at a slight angle, cut away and discard the hard root end. Using a sharp knife, cut into 1/4-inch half-moons.
• Put a large heavy-bottomed pot, preferably enameled cast iron, over medium-high heat. Melt butter, then add all the sliced onions and stir to coat. Sprinkle with sugar and season generously with salt and pepper. Continue stirring until onions begin to wilt and soften, without browning, about 5 to 8 minutes.
• Add bay leaves, thyme, cayenne, vinegar and wine. Reduce heat to medium and continue to cook, stirring occasionally, until onion mixture is quite soft and most of the liquid has evaporated, about 30 minutes. Taste and adjust seasoning. Remove and discard bay leaves and thyme. Serve warm.

ROASTED PARSNIPS WITH FRESH THYME

Steps:

• Preheat oven to 400 degrees.
• Put parsnips in a bowl and toss with olive oil, salt and pepper.
• Spread parsnips on a large, heavy baking sheet or in a shallow baking pan. Put in oven and roast about 40 minutes, until tender and lightly browned.
• Put parsnips in a warm serving dish. Toss with thyme, adjust seasonings and serve.