Caramelised Parsnips And Baby Onions Recipe

• 1 x 1 oz piec fresh root ginger, scrubbed and finely grated
• 1 lb Parsnips, scrubbed and cut into 1/2in x 2in batons
• 8 ounce Pickling onions, peeled (pour boiling water over them first to loosen skins)
• 1 Tbsp. Soya oil
• 1 Tbsp. Honey
• 1/2 tsp Turmeric

1. Squeeze grated ginger tightly in one hand over parsnips so all the juice runs out.
2. Throw away the remaining fibrous gin- ger.
3. Mix all ingredients together and place in a shallow tin.
4. Cook uncovered at 150 C/300 F/ Gas 2 for 45 min.
5. Turn occasionally.
6. Increase temperature to 200 C/400 F Gas 6 and cook for a further 15-20 min till crisp and golden brown.
7. The cooking time and temperature for the potatoes and parsnips is the same as for the Crown Nut Roast

fresh root ginger, onions, soya oil, honey, turmeric

Taken from cookeatshare.com/recipes/caramelised-parsnips-and-baby-onions-99904 (may not work)