Ingredients
- 25g piece fresh root ginger, scrubbed and finely grated
- 450g parsnips, scrubbed and cut into ½in x 2in batons
- 1 tbsp sunflower oil
- 1 tbsp honey
- ½ tsp turmeric
Method
- Squeeze grated ginger tightly in one hand over parsnips so all the juice runs out. Discard the remaining fibrous ginger.
- In a small bowl mix together the oil, honey and turmeric.
- Mix all ingredients together and place in a shallow tin. Cook uncovered at 150°C/gas mark 2 for 45 minutes.
- Turn occasionally. Increase temperature to 200°C/gas mark 6 and cook for a further 15-20 minutes until crisp and golden.
