parsnips: lemon thyme roasted with red onion confit

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Lemon Thyme Roasted Parsnips With Red Onion Confit

 

Recipe By :BBC Vegetarian

Serving Size : 4 Preparation Time :0:15

Categories : Vegetarian

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 1/2 pounds parsnips

1 lemon -- cut into 8 wedges

2 tablespoons olive oil

2 tablespoons fresh thyme leaves

FOR THE RED ONION CONFIT:

3/8 cup olive oil

8 ounces red onions -- halved and sliced

3 drops chilli flakes

1 teaspoon light soft brown sugar

1 piece (1/3-inch) fresh ginger -- finely chopped

3 garlic cloves -- finely chopped

seasoning

 

1. Preheat the oven to 375F. Cut the parsnips lengthways into halves or

quarters, depending on their size. Toss the parsnips and lemon wedges in the

olive oil and transfer to a roasting tin. Sprinkle with a tablespoon of the

thyme and season well. Cook for 30-40 minutes, turning once, until tender.

 

2. To make the confit, heat the oil in a pan, add the onions and fry gently for

6-7 minutes until starting to soften. Add the chilli, sugar, ginger, garlic and

seasoning. Cover and cook over a very gentle heat for 10-15 minutes until

caramelized and tender. If the mixture becomes too dry and sticky, add a couple

of teaspoons of water.

 

3. Remove the parsnips from the oven and pile onto serving plates. Sprinkle the

remaining thyme leaves over and serve with a spoonful of the confit on the side.

 

Per serving: 414 calories, Fibre 9g. carbohydrate 29g. Fat 32g. Saturated fat

4g. Protein 4g. Added sugar 1g. Salt 0.08g.

 

Source:

" November 1999 "

T(Cooking):

" 0:40 "

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Per Serving (excluding unknown items): 383 Calories; 28g Fat (62.1% calories

from fat); 3g Protein; 35g Carbohydrate; 9g Dietary Fiber; 0mg Cholesterol; 18mg

Sodium. Exchanges: 1 1/2 Grain(Starch); 1 Vegetable; 0 Fruit; 5 1/2 Fat; 0

Other Carbohydrates.

 

NOTES : Serve this dish as a snack or a main course with a simple green salad.

 

Nutr. Assoc. : 0 0 0 0 0 0 0 4714 210 26076 0 4826

 

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