1 Spanish onion, peeled and cut into 1/2-inch rounds
3/4 cup olive oil
3/4 teaspoon salt
2 pounds sunchokes or potatoes (recommended: Yukon gold, red bliss, fingerling), scrubbed well and cut into 1-inch wedges
1 pound carrots, peeled and cut in half
1 pound parsnips, peeled and cut in half
3/4 teaspoon freshly ground black pepper
4 whole shallots, peeled
1 head garlic, cut in half
2 tablespoons chopped fresh parsley leaves, to garnish
Indulge in our decadent chocolate desserts, from cookies and cakes to puddings, souffles and truffles.
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