Recipes

Caramelised Parsnips and Baby Onions

Recipe supplied by Bill Newton

25g/1oz piece fresh root ginger, scrubbed and finely grated
450g/1lb parsnips, scrubbed and cut into ?in x 2in/1cm x 5cm batons
225g/8oz pickling onions, peeled (pour boiling water over them first to loosen skins)
1 tbsp soya oil
1 tbsp honey
2.5g/? tsp turmeric

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 15-20 minutes until crisp and golden.