Another Supper of Young Parsnips and Sausage

1. 1

   Preheat the oven to 375F (190C).

2. 2

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

3. 3

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

4. 4

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

5. 5

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

6. 6

   Remove the onions and parsnips from the pan.

7. 7

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

8. 8

   Return the onions and parsnips to the pan.

9. 9

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

10. 10

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

11. 11

    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.

No additional tips available.