Roast poussin, parsnip three ways, poussin and caramalised onion jus

Parsnip is one of my all time favourite of veg.  So versatile and so different in taste depending on how it's cooked.  My three favourite ways are roasted, pureed and dry cooked to crisp in a low oven.  Paired here with a beautiful free range Poussin and jus from bones and caramalised onion.  Yum.

I took out the thigh bone of the leg and put a ball of foil scrunched up inside to keep the shape while it was roasting.  I also added some crunchy croutons, baby tomatoes and chervil.  This really was a textural and flavour delight.