Caramelised Parsnips And Baby Onions
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 150øC/300øF/ Gas 2 for 45 minutes. Turn occasionally. Increase temperature to 200øC/400øF Gas 6 and cook for a further 15 to 20 minutes until crisp and golden.
My tears have been my food day and night, While they say to me all day long, “Where is your God?” (Psalms 42:3)