Caramelised Parsnips and Baby Onions

Sweet and earthy side dish featuring ginger-infused roasted parsnips and baby onions glazed with honey and turmeric.

Cook Time

65 mins

Produces

6 people

Allergies

Vegetarian

Vegan

Dairy Free

Gluten Free

Ingredients

NutsSeeds

2.5
g

Turmeric

OilsFats

15
ml

Soya Oil

Or 1 tablespoon

Other

21
g

Honey

Or 1 tablespoon

Vegetables

25
g

Ginger

Fresh root, scrubbed and finely grated

450
g

Parsnips

Scrubbed and cut into 1cm x 5cm batons

225
g

Pickling Onions

Peeled

Steps

Squeeze the grated ginger juice over the parsnips and discard the dry pulp.
Mix all ingredients together and arrange them in a shallow roasting tin.
Roast uncovered at 150°C for 45 minutes, turning the vegetables occasionally.
Increase temperature to 200°C and cook for 15-20 minutes until crisp and golden.