Another Supper of Young Parsnips and Sausage

Preheat the oven to 375F (190C).

Peel the onions and slice them in half from root to tip, then cut each half into six or eight pieces.

Soften them slowly in the oil in a flameproof baking dish or roasting pan over medium heat.

While they are softening, peel the parsnips and cut them into short, thick chunks, about the length of a wine cork.

Add them to the onions and let color, increasing the heat a little if need be.

Remove the onions and parsnips from the pan.

Cut each sausage into thirds, put them in the pan, adding a little more oil if it appears dry, and let them color.

Return the onions and parsnips to the pan.

It is important everything is a good color before you proceed.

Strip the leaves from the thyme and stir them in, together with the chicken stock.

Bring to a boil briefly, then put in the oven to bake for thirty-five to forty minutes, until the sausages are cooked right through, the parsnips are truly tender, and the stock has reduced a little.