Tuesday, March 30, 2010

Caramelised Parsnips and Baby Onions

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

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 degrees C/300 degrees F/ Gas 2 for 45 minutes. Turn occasionally. Increase temperature to 200 degrees C/400 degrees F Gas 6 and cook for a further 15-20 minutes until crisp and golden.


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