Caramelized Parsnips and Baby Onions

Recipe by PetsRus
READY IN: 1hr 25mins
SERVES: 4-6
UNITS: US

INGREDIENTS

Nutrition
  • 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
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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.
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