Heat onion with oil in a large pot. Place tongue on top. Combine sugar, salt, and pepper, sprinkle half of the mixture over the top of the tongue. Cook over low heat for 45 minutes.

Flip the tongue over. Add the vegetables to the pot and sprinkle the remaining spice mixture over the tongue. Add one cup water, cover, and cook for two and a half hours until very tender.

Remove the tongue from the pot. While still warm, peel off the skin. Reserve the cooking liquid and discard the vegetables. Let the tongue cool, then slice or dice. Freeze the tongue and reserved sauce separately. Note: When reheating the frozen sauce, whisk in a bit of potato starch to thicken it to desired

consistency.

Sauté onion in oil until soft.

Meanwhile, bring a pot of water to a boil. Peel and chunk parsnips, then

cook in the boiling water for thirty minutes until very tender.

Drain the parsnips, reserving some cooking liquid. While still hot, blend the parsnips with the sautéed onions and spices, adding reserved liquid as needed to reach desired

consistency.

Coat onions in potato starch and sprinkle with salt. Fry in hot oil until golden and crispy.

Drain on paper towels, allow to cool completely, and store in an airtight

container.

Create a bed of parsnip purée on each plate. Arrange cubed tongue on top.

Drizzle with the reserved gravy, and garnish with crispy fried onions.