Name: Caramelised Parsnips And Baby Onions
Ingredients: 1 1 ounce piec fresh root ginger; scrubbed and finely; ; grated; 1 lb Parsnips; scrubbed and cut; ; into 1/2in x 2in; ; batons; 8 oz Pickling onions; peeled (pour; ; boiling water over; ; them first to; ; loosen skins); 1 tb Soya oil; 1 tb Honey; 1/2 ts Turmeric

CATEGORY	CUISINE	TAG	YIELD
Vegetables	Vegetarian	Vegetarian , Veg1	6	servings

INGREDIENTS

1		1 ounce piec fresh root ginger; scrubbed and finely
		; grated
1	lb	Parsnips; scrubbed and cut
		; into 1/2in x 2in
		; batons
8	oz	Pickling onions; peeled (pour
		; boiling water over
		; them first to
		; loosen skins)
1	tb	Soya oil
1	tb	Honey
1/2	ts	Turmeric

INSTRUCTIONS

Squeeze grated ginger tightly in one hand over parsnips so all the
juice runs out. Discard the remaining fibrous gin- ger. Mix all
ingredients together and place in a shallow tin. Cook uncovered at
150&deg;C/300&deg;F/ Gas 2 for 45 minutes. Turn occasionally. Increase
temperature to 200&deg;C/400&deg;F Gas 6 and cook for a further 15-20 minutes
until crisp and golden.
The cooking time and temperature for the potatoes and parsnips is the
same as for the Crown Nut Roast
Converted by MC_Buster.
Converted by MM_Buster v2.0l.

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