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Category: Sides
Serving: 3-4
Preparation: 1:45

The first frost of winter unearths the goodness of parsnips. A luscious mixture of parsnip, fragrant braised onions, cooked in cream and milk, topped with umami loaded Parmesan and toasted allspice...perfect to fatten up this winter... As Julia child says "if you are afraid of butter, use cream" you've got both...


red onions-200g
thyme- 3-4 sprigs
garlic- 2 cloves
olive oil- 20ml
butter- 30g
cream- 100ml
milk- 100ml
Parmesan- 30g
sea salt- to taste
all spice- 5g


1. Peel and slice the red onions about a 1 inch thick happy face.
2. Wash and peel the parsnips and cut it 1/2 inch thick with a slight slant (lozenges).
3. Heat olive oil in a pan and add the onions and cook them till translucent, add some sea salt, a couple of pods of bruised garlic and a few thyme sprigs.
4. Cook the onions on slow flame add the butter and braise it slowly till they turn just brown. Set aside.Add he parsnip lozenges and cook them on a slow flame. Keep stirring constantly.
5. Set a pan on slow flame and toast the allspice for 4-5 minutes. Till the aroma gets released.
6. Place them in a mortar and pestle and pound to a fine powder.
7. Warm the cream and milk in a pan and add it to the parsnip and onion mixture.
8. Season with salt and a touch of allspice and allow them to cook till just soft.Check for seasoning.
9. Place the mixture in a greased baking dish, spread generous amount of grated Parmesan and sprinkle the allspice powder and bake in a 170C oven for 10 minutes.
10. Remove and serve hot.

Serving Ideas

A glass of Napa Valley Zinfandel.

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