Parsnip Gumbo

Instructions

1. 1

   Preheat the oven to 200°C (400°F). Peel and chop the parsnips into 2.5cm cubes.

   Tip: Use a mandoline for even cuts.

2. 2

   In a large pan, heat the oil over medium heat. Add the chopped onions and cook until they are translucent.

   Tip: Stir occasionally to prevent burning.

3. 3

   Add the minced garlic and cook for another minute.

   Tip: Be careful not to burn the garlic.

4. 4

   Add the ground beef and cook until it is browned, breaking it up with a spoon as it cooks.

   Tip: Drain excess fat if needed.

5. 5

   Add the thyme, oregano, cayenne pepper, salt, and black pepper. Stir to combine.

   Tip: Adjust seasoning to taste.

6. 6

   Add the chicken broth, vegetable broth, and browned beef mixture to a large pot. Bring to a boil, then reduce heat to low.

   Tip: Simmer for 20 minutes.

7. 7

   Transfer the pot to the preheated oven and roast for 20 minutes.

   Tip: Stir occasionally to prevent burning.

8. 8

   Add the chopped parsnips and lemon juice to the pot. Simmer for another 10 minutes.

   Tip: Season with salt and pepper to taste.

9. 9

   Taste and adjust seasoning as needed. Serve hot, garnished with chopped scallions.

   Tip: Serve with crusty bread or rice.