Caramelized Parsnips and Baby Onions |
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Prep Time: 25 Minutes Cook Time: 35 Minutes |
Ready In: 60 Minutes Servings: 6 |
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Another nice recipe for parsnip lovers. This recipe is from The Vegetarian Society 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:
1. Squeeze grated ginger tightly in one hand over parsnips so all the juice runs out. Discard the remaining fibrous ginger.
2. Mix all ingredients together and place in a shallow tin.
3. Cook uncovered at 150C/300F for 35-45 minutes, turn occasionally.
4. Increase temperature to 200C/400F and cook for a further 15-20 minutes until crisp and golden.
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