(serves 6-8)

INGREDIENTS
250g (8-10) shallots
2 tsp grapeseed oil
1/2 tbsp butter
615g (4 small) parsnips (peeled and cut into 2cm thick slices, cut on a severe angle)    flaky sea salt and freshly ground black pepper
100ml chicken stock liquid
100g raw whole macadamias
1/2 tsp finely chopped thyme leaves


METHOD
Place shallots with skin on into pot of boiling water. Bring water back to the boil and boil for 4 minutes. Drain into a sieve and rinse shallots under cold running water for 1 minute. Trim root end of each shallot and peel.

Preheat oven to 190°C.

Place oil and butter into a low-sided baking tray and place into oven for 2-3 minutes or till hot. Add parsnips and shallots, toss well and sprinkle with salt and pepper.

Return to oven and cook vegetables for 25-30 minutes or till golden brown and soft.

Place chicken stock, macadamias and thyme into a small pot and place over a medium heat. Bring to a simmer and simmer till liquids have reduced by half. Season to taste with salt and pepper.

Remove roasted parsnips and shallots from oven, pour macadamia mixture into tray and toss together. Season if necessary and serve hot.