Caramelized Parsnips and Baby Onions

“Another nice recipe for parsnip lovers. This recipe is from The Vegetarian Society”
READY IN:
1hr 25mins
SERVES:
4-6
UNITS:
US

Ingredients Nutrition

  • 25 g piece fresh gingerroot, scrubbed and finely grated
  • 450 g parsnips, scrubbed and cut into 1/2in x 2in/1cm x 5cm batons
  • 225 g pickling onions, peeled (pour boiling water over them first to loosen skins)
  • 1 tablespoon soya oil
  • 1 tablespoon honey
  • 1 teaspoon turmeric

Directions

  1. Squeeze grated ginger tightly in one hand over parsnips so all the juice runs out. Discard the remaining fibrous ginger.
  2. Mix all ingredients together and place in a shallow tin.
  3. Cook uncovered at 150C/300F for 35-45 minutes, turn occasionally.
  4. Increase temperature to 200C/400F and cook for a further 15-20 minutes until crisp and golden.

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