| 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°C/300°F/ Gas 2 for 45 minutes. Turn occasionally. Increase
temperature to 200°C/400°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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