25g / 1oz piece fresh root ginger, scrubbed and finely grated
450g
/ 1lb parsnips, scrubbed and cut into ½in x 2in batons
225g / 8oz pickling onions, peeled
(pour boiling water over them first
to loosen skins)
15ml / 1tbsp soya oil
15ml / 1tbsp honey
2.5ml
/ ½tsp
turmeric
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 150°C/300°F/ Gas 2 for 45 minutes. Turn occasionally.
Increase temperature to 200°C/400°F Gas 6 and cook for a further
15-20 minutes until crisp and golden.
Tip:
The cooking time and temperature for the potatoes and parsnips is the
same
as for the Crown Nut Roast
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