Ingredients

1 1 ounce piece fresh root ginger scrubbed and finely grated
1 pound parsnips scrubbed and cut into 1/2in 2in batons
8 ounces pickling onions peeled (pour boiling water over them first to loosen skins)
1 Tbsp. soy oil
1 Tbsp. honey
1/2 tsp. turmeric

Cooking Instructions

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/ Gas 2 for 45 minutes. Turn occasionally. Increase temperature to 200C/400F Gas 6 and cook for a further 15 to 20 minutes until crisp and golden.
 
 
When He rained meat upon them like the dust, Even winged fowl like the sand of the seas, (Psalms 78:27)