Lemon Thyme Roasted Parsnips With Red Onion Confit Recipe

Name: Lemon Thyme Roasted Parsnips With Red Onion Confit
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

1
Heat oven to 190C / 375u00b0F.
2
Cut parsnips lengthways into halves or quarters depending on size.
3
Toss the parsnips and lemon in the olive oil and sprinkle with 1/2 the thyme. Roast for 40 mins until tender.
4
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.
5
Remove parsnips from oven and pile onto plates. Sprinkle over the rest of the thyme and serve with the confit on the side.

439

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 700 g parsnips, 1 lemon, cut into 8 wedges, 2 tablespoons olive oil, 2 tablespoons fresh thyme, and more.

Yes, Lemon Thyme Roasted Parsnips With Red Onion Confit falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Lemon Thyme Roasted Parsnips With Red Onion Confit

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