This is a simple, quick recipe yet delicious. You can serve it as a side dish with roasted chicken.
Ingredients Parsnip 250g cut in half lengthways Potato 250g cut in thin wedges Onion 2 thinly sliced Honey 1 tablespoon Cumin powder 1 tablespoon Turmeric powder 1 tablespoon Fresh thyme ½ a bunch (Reserve a handful for garnish) Fresh chili 1 thinly sliced Orange juice of 1 Lemon juice of 1 Salt Butter 15g cubed Olive oil 2 tablespoon
Scrub the parsnips clean then slice the parsnips in half lengthways.
Parboil the parsnips in boiling salted water then drain.
In a separate pot repeat the same process with the potatoes.
Preheat the oven to 180C F.
Panfry the thinly sliced onion and once golden, add turmeric powder and fry for a further 15 minutes. The longer you cook the onions the sweeter it becomes.
In a small pot, melt the butter on a low heat with thyme then add salt, cumin, honey, lemon, orange & olive oil. Allow to infuse for a few minutes.
Pour over the parsnip and potato. Leave to one side to marinate.
Take a roasting tray and arrange the parsnips, potatoes, onions in one layer. Drizzle with a bit more olive oil if too dry. Roast in the oven for 30 minutes, stirring occasionally (2 x times). Pierce a knife into the vegetables and roast longer if you need. You want the vegetables to still have its texture.
Before serving, taste and adjust the seasoning. Serve on a platter, drizzle with olive oil, chili, picked thyme.