PASSOVER time is upon us and the holidays are upon us too.

I was wondering how many of you enjoy a hearty bowl of herb roasted with a little butter and garlic?

Well, it doesn’t get any easier than this recipe for a traditional Passover roast, and if you’re a big fan of roasted garlic, it’s a recipe you should definitely try.


Ingredients 4 cloves garlic, peeled and crushed 3 tablespoons oil 2 tablespoons butter 1 medium yellow onion, diced 1/4 cup dried parsley, chopped 2 teaspoons kosher salt 1/2 teaspoon black pepper 1 teaspoon dried thyme, or more to taste Directions Preheat oven to 180C/350F/Gas Mark 4.

Heat oil in a large, deep skillet over medium heat.

Add garlic and onion and sauté for a minute or two, until soft.

Add parsley and cook for another minute or so.

Add salt, pepper and thyme and cook until the parsley is softened.

Add oil and saute until butter is melted and the onion is soft.

Stir in thyme.

Stir again and continue to cook for a few minutes until the onions are softened.

Turn heat down to low and add parsley leaves.

Cook until wilted and golden.

Add reserved oil and butter and bring to the boil, then reduce heat to medium-low and simmer for five minutes, or until thickened.

Stir frequently to prevent burning.

Stir the parsnips and seasonings to taste with salt.

Serve with the reserved sauce.

Notes This is a traditional version of Passover, but if you’ve got the time and patience, this could also be served at any time of year.

I think the taste will also be a lot different from this version.

This version makes about 4 cups of sauce, so it’ll be a little thicker than the regular version. 3.2.2925