Ingredients:
25 g piece fresh gingerroot, scrubbed and finely grated
450 g parsnips, scrubbed and cut into 1/2in x 2in/1cm x 5cm batons
225 g pickling onions, peeled ( pour boiling water over them first to loosen skins)
1 tablespoon soya oil
1 tablespoon honey
1 teaspoon turmeric
Directions:
Squeeze grated ginger tightly in one hand over parsnips so all the juice runs out. Discard the remaining fibrous ginger.
Mix all ingredients together and place in a shallow tin.
Cook uncovered at 150C/300F for 35-45 minutes, turn occasionally.
Increase temperature to 200C/400F and cook for a further 15-20 minutes until crisp and golden.
Servings: 4-6
Time preparation: 25 min.
Time total: 85 min.