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.
 
 
"For the law of the Spirit of life in Christ Jesus has set you free from the law of sin and of death." (Romans 8:2)