Merguez with Caramelized Onions, Beans and Parsnip Chips
- 3 large parsnips, peeled and thinly sliced into half moons
- 3 tablespoons olive oil
- Sea salt and ground black pepper
- 1 tablespoon unsalted butter
- Few sprigs fresh thyme
- 1 clove garlic, chopped to paste
- 3 large parsnips
- Sea salt and ground black pepper
- 1 1/2 pounds Merguez Sausage, cut into 1 inch pieces
- 1 1/2 cups cooked white beans
- Big splash white wine
- Big handful bitter greens, tough stems removed
- Plain yogurt and fresh mint, for serving
Heat oven to 425. Toss parsnips with one tablespoon olive oil and arrange in a single layer on a baking sheet. Season well with salt and pepper. Place in oven to roast until soft and golden, about 20 minutes. Turn off oven and leave parsnips to crisp while onions cook.
Melt butter and 2 tablespoons olive oil in a large skillet and set over medium high heat. Add onions and let stand just until bottom layer of onions start to take on a bit of color - about 3 minutes. Stir well so that onions are nicely coated in oil. Stir in thyme and garlic. Cover. Reduce heat to medium low and cook until onions are very very soft and translucent, about 25 minutes. Remove cover. Increase heat and cook, stirring, until onions take on a dark golden color, about another 15 minutes. Season well with salt and pepper. Add merguez and cook until fat has rendered and meet is crisp and delicious, about 10 minutes. It may be necessary to pour off excess oil - depending on sausage variety - you probably don't want more than 2 tablespoons. Stir in beans and a big splash of white wine - using a spoon to deglaze pan and create a golden flavorful cooking liquid. Add greens and cook just until tender. Adjust seasoning - add a bit of water if you want something a little soupier. Serve with parsnip chips, yogurt and mint.