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Caramelised Parsnips and Baby Onions

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.

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– Ingredients –

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

– Author –

Bill Newton Purchase Ingredients

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