Jerusalem Artichoke, Potato and Parsnip Soup With Caramelized Onions
Preheat the oven to 220 C / 430 F
Make sure to really scrub all root vegetables before you begin.
Chop all vegetables up into cubes about the same size (large cubes) and put in large sauce pan.
Fill water to cover all veg and bring to a boil. Boil all for about 20 minutes or until you can put a fork through easily.
Put 1 tbsp of oil and 1 tbsp of butter in a sauce pan and heat on medium high
Put onions in pan and cover with the oil and butter, spreading them evenly on the bottom of your pan